ALOO-PALAK KI SABJI

 Hi all, I came across this recipe posted by a popular chef and decided to give it a try. This ones slightly different from the usual sabji as there is a slight variation in spices. The end result was delicious and its simple to make. So, here it goes

ALOO PALAK ( Potato-Spinach Gravy)

INGREDIENTS

POTATO: 2 Medium diced into cubes

SPINACH: 2-3 cups washed and chopped lighly

Red Chilli's: 2-3 

Jeera: 1 Tsp

Hing ( Asafoetida): 1/2 Tsp

Garlic and Ginger: 1 Tbsp each

Onion: I Medium chopped

Tomato: 1 Medium Chopped

Kasoori Methi: 1 Tsp crushed

Turmeric: 1/4th Tsp

Red Chilli Powder: 1/2 Tsp

Jeera-Dhania Powder: 1 Tsp

Salt as required

Oil and Ghee about 1 Tbsp

ALOO-PALAK KI SABJI

MAKING

In a kadai or a pan, add oil/ghee, once hot, add in the Red chilli's, Hing, Jeera and chopped Garlic. Saute it for a few seconds, then add the chopped garlic and the onions. Saute it again, until the onion begins to change color. Now, add the chopped Tomatoes and saute all this for a minute before adding the spices. Add the Turmeric, Red chilli powder, Jeera-Dhania Powder. Once the spices are all cooked for a minute or two in low flame, add in the diced potatoes.

Mix it all up and allow the potatoes to cook in the gravy with little bit of water until the potatoes turn soft enough that it cuts smoothly with a spoon or spatula. Add some salt and the crushed Kasoori methi. Again cook for a minute or two.

Finally, add the chopped spinach covering the pan. Add the required salt and allow it to cook for 3-4 minutes until the spinach is cooked and well mixed with the potato gravy.

That's it, delicious Aloo-Palak is ready to eat. serve it hot as a side to Roti's/Naan's or Parathas.

TIPS/VARIATIONS

I used Ghee instead of oil to give it an added flavor and richness

Remember, the potatoes are not boiled and the diced potatoes are cooked in the gravy.

Wash the spinach in such a way that you do not squeeze the spinach but remove it gently from cold water, just give the spinach a light chop.

Do not blanch the spinach

The hing ( Asafoetida) with the garlic and red Chilli's gives a distinct flavor.

Use Kashmiri Red Chilli's and powder for making it less spicy and added color.

No Garam Masala added, its not needed in this dish.