Aloo palak ki sabji | Aloo palak recipe dry | Potato spinach curry

What is aloo palak?

Aloo palak is a very healthy and mildly spicy Indian curry. It is considered as one of the most comforting winter curries in northern India. Aloo palak is a hindi name where ‘Aloo’ stands for ‘Potato’ and ‘palak’ stands for ‘Spinach’.

Though there is no fixed rule to prepare aloo palak ki sabji but it is mostly prepared in two different ways.

Today, I am going to share the first version Aloo palak recipe dry with you. It is mostly accompanied as a side with chapatis, rotis or with plain rice and dal as well.

Aloo palak ki sabji is prepared in myriad ways in different parts of India using different combination of spices and other ingredients. Many people prepare it without onion without garlic. Many use coconut or coconut milk in it for extra flavour and richness.

Aloo palak recipe is considered as one of the most anticipating winter recipes when fresh tender green spinach leaves are easily available in the market. Now-a-days, spinach is cultivated throughout the year which makes it easily available for whole year in many places. Hence, Aloo palak ki sabji is prepared and sold throughout the year in many north Indian veg restaurants.

I still remember, during our childhood, my dad used to bring green leafy vegetable every single day during winter and my Mom used to prepare different types of dal, sabzi, pulao, fish curries with those greens. She used to work hard to make us eat those healthy and nutritious green veggies.

As we would all agree that it is quite difficult to make kids eat vegetables and leafy greens in regular way. They always try to escape from these healthy stuffs. At the same time, kids love potato. This aloo palak dry is a great way to convince fussy kids to eat healthy leafy greens in a healthy way.

Aloo palak ki sabji is very simple and easy to make. It requires very limited and easily available ingredients of any Indian kitchen pantry to get prepared. The best part is that it gets prepared very quickly without investing much effort and time. So, this healthy potato spinach curry is easily adaptable in our diet during busy working days.

Aloo palak dry recipe step by step photos and instructions have been provided in the ‘Instructions’ section. But before directly jumping into the recipe, let me share few interesting facts about the recipe and the hero ingredient of the recipe ‘Spinach’.

Health benefits of Spinach

How to make aloo palak sabji?

For the aloo palak recipe dry, first wash the spinach leaves thoroughly and then finely chop them. It gives better texture to the curry. Cut the potatoes into small cubes, thin slice the onions and finely chop the garlic.

In this aloo palak ki sabji, I always go heavy with spinach to make the dish healthier. But you can use the proportion of spinach and potato according to your own preference.

Take a pan and add oil into it. Add cumin seeds and asafoetida into the pan for tempering. It induces nice aroma to the dish. If you want to make the dish gluten free, then either you skip asafoetida or use gluten free asafoetida (Hing).

Then add the chopped garlic and fry them till golden. Add onion slices and cook them till translucent. Add the potato chunks, green chillies into the pan and cook it. Green chillies give a refreshing flavour and heaty touch to the dish.

When the potatoes are halfway done add chopped spinach and cook it till the potatoes are cooked and the extra moisture evaporates. Don’t overcook the spinach to keep the dish more nutritious.

At the end, add cumin powder, coriander powder, chaat masala and garam masala powder into the potato spinach curry and cook it in low flame for couple of minutes. Each spice plays a vital role in flavouring up the curry.

Ingredients:

• 250 grams Spinach (Palak), washed and finely chopped
• 3 medium Potato, medium cubes
• 1 large Onion, thin sliced
• 3-4 cloves of Garlic, finely chopped
• 1 teaspoon Ginger paste
• 2 green Chillies
• ½ teaspoon Asafoetida (Hing)
• ¼ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ¼ teaspoon Chaat masala
• ¼ teaspoon Garam Masala powder
• Salt to taste
• Oil for cooking

1. First wash the spinach thoroughly under running water and strain the excess water. Finely chop the spinach and keep them aside.
   

2. Put a pan on flame and let it become completely dry. Add Oil into the pan and wait until the Oil is hot. Add ¼ teaspoon Cumin seeds into the pan and allow them to crackle. Add ½ teaspoon asafoetida (Hing) and give a nice stir.
   

3. Put the flame in low and add chopped garlic into the pan. Cook it until the garlic becomes golden in colour.
   

4. Add sliced onion into the pan and give a nice stir. Cook it in medium flame for 4-5 minutes until the onion become translucent.
   

5. Add ginger paste and mix it well. Cook it in low flame for 1-2 minutes until the raw smell disappears.
   

6. Add potato cubes, green chillies into the pan and mix it well. Cook it in medium flame for 5-6 minutes. Stir in between.
   

7. Add salt, turmeric powder and give a nice mix.
   

8. Cover the pan and cook it in low flame for couple of minutes.
9. Add chopped spinach and mix it well. Cook it in medium flame for another 4-5 minutes until the potatoes get cooked and extra moisture of spinach evaporates.
   

10. Add cumin powder, coriander powder, chaat masala, garam masala powder and mix it well. Cover the pan and cook it in low flame for another 2 minutes. Stir in between if required.
    

11. Switch off the flame and put the pan down.
    

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