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.

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