It’s the second week of December and the local markets are awash with fresh vegetables. What better time than now to post a healthy vegetarian recipe – green leafy vegetables are packed with nutrients, and it’s good to regularly include them in one’s diet.
I like my greens and one of the biggest challenges I face is to try and cook them in different ways. The spinach and potato combo is one of my favourites. Aloo palak dry sabzi is really delicious and just perfect for chilly weather.
Aloo Palak Dry Recipe:
Punjabi dry aloo palak recipe combines cubed potatoes, chopped spinach and a dash of spices. It’s simple but filling, lightly spiced and easy enough to fix. Learn how to rustle up this nutritious alu palak ke sabzi in a jiffy!
Potatoes are a staple dish in our home and anything with aloo in it is always welcome. This potato spinach Indian recipe is a breeze to cook and it pairs well with any Indian bread or rice. Palak is by far my favourite green and saag aloo is total comfort food.
If you are feeling decadent, you can stir in a knob of butter or a blob of desi ghee in the end to add flavour to this recipe for aloo palak!
How to make aloo palak dry curry:
To make dry palak aloo, boil, peel and cube 2 medium potatoes. Wash and chop spinach.
Finely chop onion and tomato, grate ginger, mince garlic.
Heat oil in a frying pan over medium heat. Sizzle cumin and dry red chilli. Add a pinch of hing, ginger and garlic. Saute for 30 seconds.
Add chopped onions and fry till they start to brown.
Add chopped tomato and cook till it turns soft.
Mix in boiled and cubed aloo and saute for half-a-minute.
Sprinkle red chilli powder, tumeric and coriander powder. Mix all the ingredients well and cook for 4-5 minutes.
Toss in the chopped palak. Add salt and mix well.
Cook the aloo palak over medium heat for about 5 minutes, till the spinach wilts and all the moisture evaporates.
Transfer the palak aloo into a serving dish.
Serve wholesome Aloo Palak with plain rice or parathas.
Punjabi Aloo Palak Dry Recipe details below:
- Potatoes – ¾ cup cubed
- Spinach – 2 cups (1bunch) chopped
- Onion – 1 medium, chopped
- Tomato – 1 medium, chopped
- Ginger - ½ tsp, grated
- Garlic – ½ tsp, minced
- Dry red chilli – 1
- Cumin seeds – ½ tsp
- Asafoetida – ⅛ tsp
- Salt – ½ tsp
- Turmeric – ¼ tsp
- Coriander powder – ½ tsp
- Chilli powder – ¼ tsp
- Oil – 2 tbsp
- For this palak aloo recipe. boil 2 medium potatoes. Peel and cube them. Wash the spinach thoroughly and chop finely.
- Chop the onion and tomato; grate the ginger; mince garlic.
- Heat about 2 tbsp oil in a pan. Temper with cumin seeds and dry red chilli.
- Add grated ginger, garlic, chopped onion and asafoetida. Sauté on a medium flame till the onion turns translucent.
- Tip in the chopped tomato. Mix well and cook covered till the tomato softens.
- Toss in the boiled and cubed potatoes. Gently sauté for 30 seconds. Add turmeric powder, red chilli powder and coriander powder. Combine well and cook for about 5 minutes.
- Add the chopped spinach and salt. Mix well and cook the potato palak for 4-5 minutes, stirring in-between.
- Don’t let the spinach cook too long. Once it starts to wilt, and all the moisture is absorbed, pull it off the heat.
- Transfer aloo palak dry sabzi onto a serving plate. Serve heathy aloo palak hot with Jeera Rice or Parathas.
For a wholesome meal, stir in a can of chickpeas.