Palak Aloo Sabzi
Palak (spinach) with potatoes - tasty and healthy! Served best with parathas.
For 4 Person(s)
- 500 grams fresh green spinach
- 3 medium potatoes
- 2 medium onions
- 2 medium tomatoes
- 6 Whole green chilies, chopped
- 1.5 teaspoon(s) ginger paste
- 1 tablespoon(s) garlic paste, or finely chopped 3-4 garlic pods
- 1 teaspoon(s) turmeric powder
- 1 teaspoon(s) red chili powder
- 1 tablespoon(s) coriander powder
- 1 teaspoon(s) cumin seeds (jeera)
- 1 teaspoon(s) mustard seeds
- 1 tablespoon(s) garam masala
- 1 tablespoon(s) Kitchen King masala
- 1 teaspoon(s) cumin (jeera) powder
- 4 piece(s) bay leaves
- 8 piece(s) curry leaves
- 0.25 cup(s) grated coconut
- 3 tablespoon(s) cooking oil
- 1.5 tablespoon(s) ghee
- 1 teaspoon(s) salt, or as desired
Palak Aloo Sabzi Directions
- Wash the spinach and grind it to fine paste (you can also finely chop it).
- Finely chop onions and tomatoes.
- Peel the potatoes, cut them into equal small rectangles, and soak them in water for 10 mins.
- Take oil in a pan, heat it, and add mustard seeds to the oil.
- When the seeds sputter, add cumin seeds, tejpatta, curry leaves, ginger paste, garlic paste, and green chilies.
- Fry for a minute and add turmeric powder and red chilly powder to it.
- Now add the finely chopped onions and fry them until golden brown.
- Add the tomatoes and potatoes to it.
- Add salt as per taste.
- Add 1/4th cup of water, cover the pan with a lid and let the potatoes cook on a medium flame.
- Once the potatoes start breaking easily, fry them for some time so the water evaporates and potatoes turn golden brown. Keep them aside.
- In a pan take ghee; add coconut and grinded spinach to it.
- Add garam masala, coriander powder, cumin powder, kitchen king masala to it.
- Now add water and let it cook until the spinach turns deep dark green and the gravy becomes thick.
- Add the potatoes and cook for a minute or two.
- Add salt as required.
- Can garnish it with coconut and chopped onion.