Aloo Palak sabji

Aloo Palak Sabji is a simple and nutritious dish which is prepared with palak (spinach), aloo and spices. This healthy and vegan dish is from North Indian cuisine. This is a great way to eat palak in winter season. This can be served with roti or paratha. When potato and palak comes together, they give a great taste. There are two variation of this veg, one is dried aloo palak and another one is gravy curry. Here I have made dry aloo palak sabji.

Ingredients:

1 bunch Palak (Spinach)
3 medium size aloo (potato)
2 teaspoons mustard oil
1/2 teaspoon cumin seeds
A small pinch hing (asafoetida)
¼ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon red chilli powder
Salt as per taste
¼ teaspoon amchoor powder
¼ teaspoon garam masala

Instructions:

1. Pick green and fresh leaves and discard the stems. Wash the palak leaves thoroughly and chop finely. Peel and cut potatoes in small size and wash.

2. Heat the oil in a heavy bottomed pan or kadhai. Add the cumin seeds, asafetida. When cumin splutters add turmeric powder.
3. Add the potatoes and palak. Now add salt and mix well.

4. Cover and cook over low heat for 15 minutes or till the potatoes are cooked well.
5. Remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn. When potatoes completely cook, add coriander powder, chili powder, garam masala and amchoor powder.

6. Stir till all moisture has removed. Mix well and turn off heat. Serve hot with dal, rotis and paratha.

Tips:

This recipe tastes best with minimum spices.
Cut potato in tiny pieces so that palak will not be overcook or add palak when potatoes are half cooked.
There is no need to add water because palak leaves so much.
Use green, fresh and small leaves of palak.

Comments

Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile. This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down. Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice. Course : Main course Cuisine : North Indian Prep Time : 5 minutes Cook Time : 30...

Green Coriander Chutney

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into bl...

Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...

Gajar ka Achar

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must...

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam. There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...

Restro Recipe

Search This Blog

Lobia Dip Recipe