Aloo Palak ki Sabji
Aloo palak ki sabji recipe with step by step instructions and video recipe.
I do not prefer to add potatoes in day to day vegetables (sabzi) that I prepare. But few sabzis tastes so delicious and different with the addition of potatoes in it.
Aloo palak is one of my favourites and I can eat even without roti or anything. I remember when we were kids my Mom used to give us all the sabzi (without anything on the side) to have right after preparing. This way we developed the habit of eating each and every vegetable. We never complaint and enjoyed our food.
Even now I enjoy eating every vegetable. My husband is not so fond of aloo in sabzi. But he doesn’t mind this version of palak with the addition of sesame seeds which gives the crunch.
This aalu palak ki sabji is vegan and healthy. The real flavour of potatoes and spinach elevates the taste with minimal spices. This Indian dry potato spinach curry is also a no onion, no garlic recipe.
I make sure to prepare one more sabzi alongside whenever I make this because knowing myself I finish this sabji even before we get on the lunch table to have a proper meal. I can eat it even as a snack.
Video Recipe -
How to Prepare for Aloo Palak ki Sabji –
Peel and cut potatoes. Clean and chop spinach. Keep all the spices ready.
Other Indian Lunch Recipes -
Punjabi Home Style Bhindi Sabzi
How to make Aloo Palak ki Sabji at home –
Heat oil in a pan. Splutter cumin seeds and sesame seeds. Add in turmeric powder and give it a mix.
Add diced potatoes and cook until tender and crisp. Next, add the salt and other spices as suggested. Stir in spinach, mix well and cook for 2 mins.
Switch off the flame and finish with some lime juice.
How to serve Aloo Palak –
Serve aloo palak sabzi with roti, paratha or puri. Add Panchmel daljeera rice, curd, Chana Chaat and Instant Raw Mango Pickle to make a complete meal.
Things to keep in mind while making aloo palak sabzi at home –
1. I like to make aloo palak in mustard oil. Though you can use any oil.
2. Cook potato till crisp. Cover potatoes for faster cooking and stir in between to prevent it from burning.
3. Uncover when potatoes are soft, cook on a low flame till it gets a crisp crust on top.
4. Do not cook spinach for longer time otherwise, it will lose its nutritious value.
5. Add spinach in big quantity as it reduces a lot after cooking.
6. Adding lime juice at the end not only enhances the taste but also helps the body to absorb the iron content of spinach.
7. Do not cook in an aluminium kadai as the iron content of spinach reacts with the metal making it unhealthy. If at all cooking in it, transfer immediately to another container after it is done.
Step by Step instructions to make aloo palak ki sabji –
1. Heat oil in a pan.
2. Add cumin seeds and let it splutter. Along with it add sesame seeds.
3. Lower the flame and add turmeric powder. Make sure it doesn’t burn. Give it a mix.
4. Next, add potatoes and mix well.
5. Cover and cook on a low flame. Stir in between when required. This might take 7-8 minutes.
6. Uncover and cook on a low flame for 2-3 mins. or until potatoes develop a crisp crust on the top. Make sure it doesn’t stick to the bottom of the pan.
7. To flavour, it, add salt, red chilli powder, coriander powder and dry mango powder (amchur).
8. Mix everything well.
9. Finally, add chopped spinach and mix well.
10. Cook for 2 mins or until the spinach is wilted. Do not overcook.
11. Switch off the flame. Add lime juice and mix well.
12. Serve hot with roti or paratha.
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Aloo Palak ki Sabzi
Equipment
- Kadai
- Spatula
Ingredients
- 1 Tsp Oil
- 1 Tsp Cumin Seeds (Jeera)
- 1 Tsp Sesame Seeds (til)
- 1 Tsp Turmeric Powder (haldi)
- 2 Medium Size Potato (Aloo)
- Salt to taste
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Dry Mango Powder (Amchur Powder)
- 500 gms Spinach (Palak)
- 1 Tsp Lime Juice
Instructions
- Heat oil in a pan.
- Add cumin seeds and let it splutter. Along with it add sesame seeds.
- Lower the flame and add turmeric powder. Make sure it doesn’t burn. Give it a mix.
- Add potatoes and mix well.
- Cover and cook on a low flame. Stir in between when required. This might take 7-8 minutes.
- Uncover and cook on a low flame for 2-3 mins. or until potatoes develop a crisp crust on the top. Make sure it doesn’t stick to the bottom of the pan.
- Add salt, red chilli powder, coriander powder and dry mango powder (amchur).
- Mix everything well.
- Add chopped spinach and mix well.
- Cook for 2 mins or until the spinach is wilted. Do not overcook.
- Switch off the flame. Add lime juice and mix well.
- Serve hot with roti or paratha.
