Aloo Palak ki Sabzi (Spinach and Potato Curry)

Ingredients

• Spinach (frozen 500 grams, fresh 1 kg)
• Potatoes 5, medium sized, cut into big cubes
• Desi ghee 3-4 tbsp
• Onion 1, sliced
• Cumin seeds 1 tbsp
• Tomato 1.5 big size
• Ginger 2-inch piece
• Garlic 4-5 cloves
• Green chili 1-2
• Salt to taste
• Red chili powder to taste
• Turmeric powder 1 tsp
• Coriander powder 2 tsp full
• Garam masala ½ tsp
• Dried fenugreek 1 tbsp

Preparation

1. If using fresh spinach, blanch the spinach in boiling water and take out. Blend to a smooth paste. Keep aside for later use.
2. Heat desi ghee in a pot and add chopped onion and cumin seeds.
3. Add tomato, ginger, garlic and green chilies in a blender. Add a little water and blend to a smooth paste.
4. When the onions have softened, add the tomato paste and cook till the gravy has cooked and oil has been separated from the gravy.
5. Now add salt, red chili powder, turmeric powder, coriander powder and potatoes. Stir fry for 1-2 minutes until the potatoes look translucent on the outside.
6. Add a little water at this stage. Cover and cook the potatoes until 80% done.
7. Now add the spinach paste, mix and cover again and simmer for 5-6 minutes or until the spinach has cooked.
8. Lastly, add garam masala and dried fenugreek. Mix, cover and let simmer for 1-2 minutes.
9. Spinach is ready. Garnish with green chilies and serve hot with roti or rice. Enjoy!

Print Recipe

Aloo Palak

Author: Naush

Ingredients

• Spinach frozen 500 grams, fresh 1 kg
• Potatoes 5 medium sized, cut into big cubes
• Desi ghee 3-4 tbsp
• Onion 1 sliced
• Cumin seeds 1 tbsp
• Tomato 1.5 big size
• Ginger 2-inch piece
• Garlic 4-5 cloves
• Green chili 1-2
• Salt to taste
• Red chili powder to taste
• Turmeric powder 1 tsp
• Coriander powder 2 tsp full
• Garam masala ½ tsp
• Dried fenugreek 1 tbsp

Instructions

• If using fresh spinach, blanch the spinach in boiling water and take out. Blend to a smooth paste. Keep aside for later use.
• Heat desi ghee in a pot and add chopped onion and cumin seeds.
• Add tomato, ginger, garlic and green chilies in a blender. Add a little water and blend to a smooth paste.
• When the onions have softened, add the tomato paste and cook till the gravy has cooked and oil has been separated from the gravy.
• Now add salt, red chili powder, turmeric powder, coriander powder and potatoes. Stir fry for 1-2 minutes until the potatoes look translucent on the outside.
• Add a little water at this stage. Cover and cook the potatoes until 80% done.
• Now add the spinach paste, mix and cover again and simmer for 5-6 minutes or until the spinach has cooked.
• Lastly, add garam masala and dried fenugreek. Mix, cover and let simmer for 1-2 minutes.
• Spinach is ready. Garnish with green chilies and serve hot with roti or rice. Enjoy!