Dry Aloo palak / Dry Potato Spinach sounds simple though it is apt combination of ingredients results in a true tongue-tickler. Spinach not only packs a nutritional punch but also enhances your taste buds with its unique taste and flavour. This dried version of Aloo palak is very easy to prepare and delightful to taste buds. Enjoy it hot with your favorite Indian bread. Learn how to make dry aloo pakal with this step by step recipe.Dry Aloo Palak
Dry Aloo Palak step-by-step recipe :Step 1 : Wash the spinach leaves. Chop them.Step 2 : Wash the potatoes. Peel them. Chop into same size cubes.Step 3 : In a mortar-pastel make a paste of ginger and garlic. It will make around 1 tbsp of paste.Step 4 : Heat oil into non stick pan. Add cumin seeds.
Dry Aloo Palak

Step 5 : When cumin seeds splutter add fine chopped green chilies.
Dry Aloo Palak

Step 6 : Sauté for a while, add fine chopped onions.
Dry Aloo Palak

Step 7 : Fry onion on slow flame till they turn into grown. Add ginger-garlic paste.
Dry Aloo Palak

Step 8 : Saute till raw aroma of garlic goes away. Add potatoes cubes. Add salt. Mix well.
Dry Aloo Palak

Step 9 : Cook till potatoes get cooked. Then add chopped spinach. Mix well.
Dry Aloo Palak

Step 10 : Cook for 3 – 4 minutes. Add chopped tomatoes and all dry masalas.
Dry Aloo Palak

Step 11 : Mix well and cook till all water contains of dry aloo palak goes away from the sabji.

Step 12 : Serve dry aloo palak with roti or parathas.

Dry Aloo Palak
 
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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.