Aloo palak ki sabji with purti kachi ghani mustard oil

Aloo Palak Ki Sabji

This one pot or one pan Palak ki Sabji is a comforting and easy, dry dish made with spinach, potatoes, onions and spices. The Aloo Palak ki Sabji pairs well as a side with roti, chapati or poori.

Ingredients

• – 2 tablespoons Purti Kachi Ghani Mustard Oil
• – 3potatoes – medium-sized or 1.25 cups chopped potatoes
• – 200 grams spinach or 3 cups finely chopped spinach
• – 1 onion medium-sized or ⅓ cup chopped onions
• – ½ teaspoon finely chopped garlic
• – 2 to 3 green chilies – sliced or slit
• – ¼ teaspoon turmeric powder
• – ¼ teaspoon kashmiri red chili powder or sweet paprika
• – ½ teaspoon Coriander Powder (ground coriander)
• – ½ teaspoon cumin powder (ground cumin)
• – ½ cup water
• – salt as required
• – ¼ teaspoon Garam Masala
• – 3 tablespoons grated coconut – fresh or frozen, can also add desiccated coconut

 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serves: 4 servings

 

Preperation for Cooking

 

• Step1: Rinse spinach leaves very well in water to get rid of any mud clinging on the leaves or stems. Finely chop them and keep aside.

 

• Step2: If the stems are tender, then only use them to make this dish.

 

• Step3: Rinse, peel and chop potatoes in small cubes. Make sure to chop the potatoes in small cubes, so that they cook faster.

 

• Step4: Finely chop the onion. Also slit or slice 2 to 3 green chilies.

 

• Step5: Heat 2 tablespoons Purti Kachi Ghani Mustard Oil in a pan. Add the chopped onions. Mix well.

 

• Step6: Sauté onions till they turn translucent on medium-low heat.

 

• Step7: Then add sliced or slit green chillies and finely chopped garlic.

 

• Step8: Mix well and sauté for some seconds till the raw aroma of garlic goes away. You can also choose to lightly brown garlic if you prefer.

 

• Step9: Add the chopped potatoes. Mix very well.

 

• Step10: Next add turmeric powder, kashmiri red chili powder, coriander powder and cumin powder. Mix again.

 

• Step11: Add salt as required.

 

• Step12: Add ½ cup of water. Stir to combine.

 

• Step13: Cover the pan with a lid and on a low to medium-low heat cook the potatoes till they are almost done.

 

• Step14: Do check when the potatoes are cooking. In case the water dries up and the potatoes are undercooked, add some more water.

 

• Step15: Simmer and cook till the potatoes are almost done.

 

• Step16: Now add 3 cups finely chopped spinach. Mix the spinach very well and saute till the leaves wilt. Note that spinach gets cooked faster.

 

• Step17: Stir at intervals and saute till the spinach leaves wilts and are softened. Make sure there are no liquids in the pan once the spinach leaves are cooked.

 

• Step18: Add the fresh grated coconut. You can also use desiccated coconut.

 

• Step19: Add garam masala powder. Mix very well and switch off the heat.

 

• Step20: Serve Palak ki Sabji with chapati or poori.