Spinach Alu Recipe
Aloo Palak sabzi is a healthy Indian side dish that combines nutritious spinach with cubed potato and simple spices – a family favourite. The subtly spiced dish allows the fresh taste of palak to come through. This recipe for saag aloo does not call for much effort; it’s full of flavour and an Indian classic.
Servings: 4
Calories: 135kcal
Ingredients
- Potatoes – ¾ cup cubed
- Spinach – 2 cups, (1 bunch) 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 – 1/8 tsp
- Salt – ½ tsp
- Turmeric – ¼ tsp
- Coriander powder – ½ tsp
- Chilli powder – ¼ tsp
- Oil – 2 tbsp
Instructions
- For this palak aloo recipe, firstly take 2 boiled aloo (medium size) and peel the skin. Cut them into cubes. Wash the palak well and finely chop it.
- Finely chop onion and tomato; mince the garlic cloves and grate the ginger
- Heat oil in a frying pan. Add dry red chilli and whole jeera.
- Once the cumin sizzles, add hing, ginger, garlic and onion. Cook on medium flame for a minute or so till the onion softens.
- Mix in the tomato. Cover and cook till the tomato becomes mushy.
- Then transfer the potatoes to the pan. Saute for about 30 seconds.
- Sprinkle haldi, red chilli powder and dhania powder. Mix all the ingredients well and cook for a further 5 minutes.
- Lastly, toss in the spinach; add salt. Combine well and cook the alu palak for about 5 minutes, taking care to stir-in between.
- Once the spinach starts to wilt and the dish is almost dry, turn off the heat.
- Remove saag aloo onto a serving dish.
- Serve nutritious aloo palak as side dish with rice or chapathis.
Notes
- You can omit the tomato and squeeze some lemon juice in the end.
- For a wholesome meal, stir in a can of chickpeas.