Aloo Palak
Directions
- 1Wash the spinach leaves then chop it.
- 2Set a kadhai over high flame, add oil & let it get hot until it starts smoking then lower the flame & let it cool down slightly.
- 3Add the diced potato & fry them over medium high flame until they get 90% cooked, stirring them frequently. Then transfer the potatoes into a bowl.
- 4In the same oil add red chilli, asfoetida, cumin seeds, onion & cook until the onions turn light golden brown.
- 5Next, add garlic, ginger & green chilli & cook until the onions turn completely golden brown.
- 6Lower the flame & add all the powdered spices along with a splash of hot water, stir well & then cook over high flame until the oil separates.
- 7Then add tomato, salt & sugar, stir & cook over high flame until the tomatoes get cooked & the oil separates.
- 8Once the tomatoes get cooked, add the chopped spinach over the masala & cover the kadhai without stirring & cook over low flame for 3-4 minutes or until the spinach releases its moisture.
- 9Then take the lid off, stir & cook until all the moisture evaporates, then add hot water to adjust the consistency & to cook the spinach further slightly.
- 10Then add the fried potatoes along with lemon juice, stir & taste to adjust seasoning if required.
- 11Lastly add garam masala & fresh coriander, the delicious aloo palak ki sabzi is ready.
Ingredients
- 1 LARGE BUNCH spinach
- 3 TBSP mustard oil
- 3 MEDIUM (DICED) potato
- 1 NO. red chilli
- 0.25 TSP asafoetida
- 0.5 TSP cumin seeds
- 2 MEDIUM (CHOPPED) onion
- 1 TBSP (CHOPPED) garlic
- 1 TSP (CHOPPED) ginger
- 2 NOS. (CHOPPED) green chilli
- 0.25 TSP turmeric powder
- 2 TSP kashmiri red chilli powder
- 1 TBSP coriander powder
- 0.25 TSP cumin powder
- 0.5 TSP dry mango powder
- A SPLASH hot water
- 2 NOS. (CHOPPED) tomato
- TO TASTE salt
- A PINCH sugar
- AS REQUIRED hot water
- 1 TSP lemon juice
- A PINCH garam masala
- A HANDFUL (CHOPPED) fresh coriander
Equipment
knifewooden boardbowlkadhaispoon
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