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. If you're looking for an easy spinach and potato recipe that's vegetarian, versatile, and full of homestyle flavour, give this recipe a try!Make this Aloo Palak Dry Fry for your next everyday meal, and enjoy a comforting Indian classic that's easy to prepare and even easier to love!
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.