Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
About
It is basically a simple and easy dry curry recipe prepared with 2 main ingredients i.e. potato and spinach leaves. It only takes a few mins to prepare as it is made with basic ingredients. The curry can be prepared in myriad ways including the gravy and dry versions, which mainly depend on the individual preference. However, the most common and popular way is to prepare it as a dry variant with finely chopped spinach leaves. Aloo palak sabzi is a perfect curry for a variety of Indian breads including naan and roti breads. As a matter of fact, it is a perfect sabzi for day-to-day lunch and dinner including lunch and tiffin boxes. But not limited and can be a perfect choice for any type of celebration feast and meal. In addition, this simple dry sabzi can also be served as a side to rice and pulao recipes.Ingredients
- ¼ cup oil
- 1 tsp cumin
- pinch hing
- 1 dried red chilli
- 5 cloves garlic (crushed)
- 2 inch ginger (chopped)
- 2 onion (finely chopped)
- 3 potato (cubed)
- ½ tsp turmeric
- ½ tsp salt
- 2 tbsp water
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 3 tomato (chopped)
- 1 bunch palak (chopped)
- ½ tsp garam masala
- 2 tbsp kasuri methi (crushed)
- 2 tbsp spring onion (chopped)
Instructions
- firstly, in a large kadai heat ¼ cup oil. saute 1 tsp cumin, pinch hing and 1 dried red chilli until they turn aromatic.
- add 5 cloves garlic, 2 inch ginger and saute well.
- further, add 2 onion and saute until the onion turns golden brown.
- now add 3 potato, ½ tsp turmeric and ½ tsp salt.
- stir fry for 2 minutes making sure the turmeric is well combined.
- add 2 tbsp water, cover and simmer for 10 minutes or until the aloo is cooked well.
- now add 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
- saute on low flame until the spices turn aromatic.
- further, add 3 tomato and saute for 2 minutes.
- also, add 1 bunch palak. do not mix the palak, as the leaves will not take much time to mix.
- cover and simmer for 5 minutes or until palak and aloo are cooked completely.
- add ½ tsp garam masala, 2 tbsp kasuri methi and 2 tbsp spring onion. mix well.
- finally, enjoy Aloo Palak Recipe with roti or jeera rice.
Step-by-step
1
firstly, in a large kadai heat ¼ cup oil. saute 1 tsp cumin, pinch hing and 1 dried red chilli until they turn aromatic.
2
add 5 cloves garlic, 2 inch ginger and saute well.
3
further, add 2 onion and saute until the onion turns golden brown.
4
now add 3 potato, ½ tsp turmeric and ½ tsp salt.
5
stir fry for 2 minutes making sure the turmeric is well combined. add 2 tbsp water, cover and simmer for 10 minutes or until the aloo is cooked well.
6
now add 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
7
saute on low flame until the spices turn aromatic.
8
further, add 3 tomato and saute for 2 minutes.
9
also, add 1 bunch palak. do not mix the palak, as the leaves will not take much time to mix.
10
cover and simmer for 5 minutes or until palak and aloo are cooked completely.
11
add ½ tsp garam masala, 2 tbsp kasuri methi and 2 tbsp spring onion. mix well.
12
finally, enjoy Aloo Palak Recipe with roti or jeera rice.
Video
Notes
- Firstly, make sure to chop the potato into uniform sizes as it will be easy to cook.
- Also, do not overcook after adding palak, the nutrition of palak will be lost.
- Additionally, you can add little water to the curry to make it slightly gravy based.
- Finally, Aloo Palak Recipe tastes great when prepared slightly masaledar.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dry-aloo-palak-recipe-aalu-palak-ki-sabji/