Dry Aloo Palak
 
Prep time
Cook time
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Dry Aloo palak / Dry Potato Spinach sounds simple though it is apt combination of ingredients results in a true tongue-tickler.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • 2 ½ cup chopped spinach ( tightly packed )
  • 1 ½ cup potatoes ( peeled and chopped in cubes ) ( 2 – 3 med size potatoes )
  • ½ cup fine chopped onion ( 1 – 2 med size onions )
  • 6 – 7 garlic cloves
  • 1 inch ginger
  • 1 – 2 fine chopped ginger
  • ½ cup fine chopped tomatoes ( 1 large tomato )
  • 1 ½ tbsp oil
  • ½ tsp cumin seeds ( jeera )
  • Pinch asafetida
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • ½ tsp turmeric powder
  • Salt according to taste ( approx. 1 tsp )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the spinach leaves. Chop them.
  2. Wash the potatoes. Peel them. Chop into same size cubes.
  3. In a mortar-pastel make a paste of ginger and garlic. It will make around 1 tbsp of paste.
  4. Heat oil into non stick pan. Add cumin seeds.
  5. When cumin seeds splutter add fine chopped green chilies.
  6. Sauté for a while, add fine chopped onions.
  7. Fry onion on slow flame till they turn into grown. Add ginger-garlic paste.
  8. Saute till raw aroma of garlic goes away. Add potatoes cubes. Add salt. Mix well.
  9. Cook till potatoes get cooked. Then add chopped spinach. Mix well.
  10. Cook for 3 – 4 minutes. Add chopped tomatoes and all dry masalas.
  11. Mix well and cook till all water contains of dry aloo palak goes away from the sabji.
  12. Serve dry aloo palak with roti or parathas.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/dry-aloo-palak/