Aloo palak (potato and spinach curry)
Aloo Palak is a delicious and simple dish. Indian spices and herbs are used to make it tasty. Iron is found in abundance in spinach, its consumption is beneficial to complete the amount of iron in the body. Aloo Palak Curry is the most popular vegetarian dish in Pakistan and India. Some people like it in curry and some people like it dry. We are telling you about the potato spinach curry dish (aalu palak ki sabji), you can eat it with roti, naan, rice, or pulao. Here’s a recipe for making aloo palak (potato and spinach curry)
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Preparation time 15 minutes
Cooking time 20 minutes
Total time 35 minutes
Course Main course
Cuisine North Indian
Serves 04 members
Difficulty Moderate
Ingredients for Aloo palak ki sabzi
potatoes medium-sized 03 (peeled and diced)
fresh spinach leaves 02 cups (washed and chopped)
Onion 01 (finely chopped)
Tomatoes 02 finely chopped
Garlic cloves 2-3 (minced)
ginger 01-inch piece (grated)
green chili 01 finely chopped (adjust according to taste)
cumin seeds 01 teaspoon
turmeric powder 01 teaspoon
coriander powder 01 teaspoon
garam masala powder/ sabzi masala 1/2 teaspoon
Salt to taste
cooking oil
Fresh coriander leaves for garnish (optional)
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add minced garlic, grated ginger, and chopped green chili. Sauté for another minute until the raw aroma disappears.
4. Now add chopped tomatoes to the pan. Cook until they turn soft and mushy.
5. add turmeric powder, coriander powder, and salt when the tomato is cooked. Mix well and cook for a couple of minutes until the spices are fragrant.
6. Add diced potatoes to the pan and mix them well with the spices. Cook for about 5 minutes until the potatoes are partially cooked.
7. Add chopped spinach leaves to the pan. Mix well with the potatoes and spices. Cook until the spinach wilts down and the potatoes are fully cooked. If needed, add a little water to help the cooking process.
8. Once the potatoes are cooked and the spinach is wilted, sprinkle garam masala (sabzi masala) over the curry. Mix well and let it simmer for another 2-3 minutes.
10. Taste and adjust seasoning if needed.
11. Garnish with fresh coriander leaves (optional) and serve hot with plain rice, pulao or Indian bread like roti, paratha, or naan.
Suggestion:
- We have used medium-sized potatoes in our recipe, you can also add new potatoes or baby
- potatoes in it.
- You can adjust the sabji masala to enhance the taste.
- If the spinach stalks are tough then just use the leaves.
- This recipe contains its amount of water, add water if needed. Cook the curry until it thickens.
Enjoy your homemade aloo palak!
Main keywords
aloo palak, aloo palak ki sabji, aalu palak ki sabji, main dish, potato and spinach curry
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