Palak Aloo is a simple vegetable that is full of iron and other minerals and it’s a great accompaniment to Indian roti/parantha. It can also be used as a filling in sandwiches.
| Preparation Time: | 30 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Fresh Spinach Leaves | 500 gm |
| Chopped Potatoes | 3 medium |
| Green chilies | 1 |
| Vegetable oil | 1 tbsp |
| Jeera (cumin seeds) | 1 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Salt | 1 tsp |
| Garam Masala | 1/2 tsp |
| Amchur (dried mango powder) | 1/2 tsp |
Method
- Remove stems from the leaves. Wash the leaves thoroughly because often they contain a lot of dirt. Chop them coarsely.
- Cut potatoes into 1/2 cm thick pieces.
- Heat oil in a large non-sticking pan. Add cumin seeds and wait for them to puff up.
- Add potato pieces and stir fry till they are golden brown (about 5 minutes).
- Now add two tbsp of water, haldi powder, chili powder, dhaniya powder, green chili and salt. stir till fragrant.
- Quickly add spinach leaves. Mix and reduce heat. Cover with a lid and let it cook till the potatoes are soft (about 15 minutes). Stir occasionally.
- Add garam masala and mango powder and mix lightly. If there is any water left, reduce it and then turn off the heat.
- Palak Aloo is ready. Serve hot with roti/parantha and a dal.
Summary
Recipe Name
Palak Aloo
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)