Aloo Palak

50 mins
Serves 5
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Directions

  1. 1Wash the spinach leaves then chop it.
  2. 2Wash the spinach leaves then chop it.
  3. 3Wash the spinach leaves then chop it.
  4. 4Set a kadhai over high flame, add oil & let it get hot until it starts smoking then lower the flame & let it cool down slightly.
  5. 5Set a kadhai over high flame, add oil & let it get hot until it starts smoking then lower the flame & let it cool down slightly.
  6. 6Set a kadhai over high flame, add oil & let it get hot until it starts smoking then lower the flame & let it cool down slightly.
  7. 7Add the diced potato & fry them over medium high flame until they get 90% cooked, stirring them frequently. Then transfer the potatoes into a bowl.
  8. 8Add the diced potato & fry them over medium high flame until they get 90% cooked, stirring them frequently. Then transfer the potatoes into a bowl.
  9. 9Add the diced potato & fry them over medium high flame until they get 90% cooked, stirring them frequently. Then transfer the potatoes into a bowl.
  10. 10In the same oil add red chilli, asfoetida, cumin seeds, onion & cook until the onions turn light golden brown.
  11. 11In the same oil add red chilli, asfoetida, cumin seeds, onion & cook until the onions turn light golden brown.
  12. 12In the same oil add red chilli, asfoetida, cumin seeds, onion & cook until the onions turn light golden brown.
  13. 13Next, add garlic, ginger & green chilli & cook until the onions turn completely golden brown.
  14. 14Next, add garlic, ginger & green chilli & cook until the onions turn completely golden brown.
  15. 15Next, add garlic, ginger & green chilli & cook until the onions turn completely golden brown.
  16. 16Lower 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.
  17. 17Lower 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.
  18. 18Lower 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.
  19. 19Then add tomato, salt & sugar, stir & cook over high flame until the tomatoes get cooked & the oil separates.
  20. 20Then add tomato, salt & sugar, stir & cook over high flame until the tomatoes get cooked & the oil separates.
  21. 21Then add tomato, salt & sugar, stir & cook over high flame until the tomatoes get cooked & the oil separates.
  22. 22Once 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.
  23. 23Once 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.
  24. 24Once 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.
  25. 25Then 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.
  26. 26Then 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.
  27. 27Then 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.
  28. 28Then add the fried potatoes along with lemon juice, stir & taste to adjust seasoning if required.
  29. 29Then add the fried potatoes along with lemon juice, stir & taste to adjust seasoning if required.
  30. 30Then add the fried potatoes along with lemon juice, stir & taste to adjust seasoning if required.
  31. 31Lastly add garam masala & fresh coriander, the delicious aloo palak ki sabzi is ready.
  32. 32Lastly add garam masala & fresh coriander, the delicious aloo palak ki sabzi is ready.
  33. 33Lastly add garam masala & fresh coriander, the delicious aloo palak ki sabzi is ready.

Ingredients

  • 1 LARGE BUNCH spinach
  • 1 LARGE BUNCH spinach
  • 1 LARGE BUNCH spinach
  • 3 TBSP mustard oil
  • 3 TBSP mustard oil
  • 3 TBSP mustard oil
  • 3 MEDIUM (DICED) potato
  • 3 MEDIUM (DICED) potato
  • 3 MEDIUM (DICED) potato
  • 1 NO. red chilli
  • 1 NO. red chilli
  • 1 NO. red chilli
  • 0.25 TSP asafoetida
  • 0.25 TSP asafoetida
  • 0.25 TSP asafoetida
  • 0.5 TSP cumin seeds
  • 0.5 TSP cumin seeds
  • 0.5 TSP cumin seeds
  • 2 MEDIUM (CHOPPED) onion
  • 2 MEDIUM (CHOPPED) onion
  • 2 MEDIUM (CHOPPED) onion
  • 1 TBSP (CHOPPED) garlic
  • 1 TBSP (CHOPPED) garlic
  • 1 TBSP (CHOPPED) garlic
  • 1 TSP (CHOPPED) ginger
  • 1 TSP (CHOPPED) ginger
  • 1 TSP (CHOPPED) ginger
  • 2 NOS. (CHOPPED) green chilli
  • 2 NOS. (CHOPPED) green chilli
  • 2 NOS. (CHOPPED) green chilli
  • 0.25 TSP turmeric powder
  • 0.25 TSP turmeric powder
  • 0.25 TSP turmeric powder
  • 2 TSP kashmiri red chilli powder
  • 2 TSP kashmiri red chilli powder
  • 2 TSP kashmiri red chilli powder
  • 1 TBSP coriander powder
  • 1 TBSP coriander powder
  • 1 TBSP coriander powder
  • 0.25 TSP cumin powder
  • 0.25 TSP cumin powder
  • 0.25 TSP cumin powder
  • 0.5 TSP dry mango powder
  • 0.5 TSP dry mango powder
  • 0.5 TSP dry mango powder
  • A SPLASH hot water
  • A SPLASH hot water
  • A SPLASH hot water
  • 2 NOS. (CHOPPED) tomato
  • 2 NOS. (CHOPPED) tomato
  • 2 NOS. (CHOPPED) tomato
  • TO TASTE salt
  • TO TASTE salt
  • TO TASTE salt
  • A PINCH sugar
  • A PINCH sugar
  • A PINCH sugar
  • AS REQUIRED hot water
  • AS REQUIRED hot water
  • AS REQUIRED hot water
  • 1 TSP lemon juice
  • 1 TSP lemon juice
  • 1 TSP lemon juice
  • A PINCH garam masala
  • A PINCH garam masala
  • A PINCH garam masala
  • A HANDFUL (CHOPPED) fresh coriander
  • A HANDFUL (CHOPPED) fresh coriander
  • A HANDFUL (CHOPPED) fresh coriander

Equipment

knifewooden boardbowlkadhaispoon