Aloo Palak Curry (Dry)
Aloo palak sabji is prepared in two different ways – 1)With gravy, and 2)Without gravy. In this recipe, we are going to make dry sabji (without gravy) of spinach and potato. First, the spinach is cooked with onion and spices and then boiled and cubed potatoes are cooked with this spinach mixture to make this sabji. Learn how to make healthy aloo palak curry having dry texture with this easy and simple recipe.
| Ingredients: |
| 2 medium Potatoes, boiled, peeled and cubed |
| 1 bunch spinach (palak), chopped |
| 1/2 teaspoon grated Ginger |
| 2 Green Chillies, finely chopped |
| 3 cloves Garlic, minced |
| 1 medium Onion, chopped |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder |
| 1 teaspoon Lemon Juice |
| 2½ tablespoons Cooking Oil |
| Salt |
Directions:
- Heat oil in a pan over medium flame. Add cumin seeds, when they begin to turn light brown, add garlic, green chilli and ginger. Sauté them for 30-40 seconds.
- Add chopped onion and sauté until it becomes translucent.
- Add turmeric powder and red chilli powder, stir and mix well.
- Add chopped spinach and salt to taste.
- Cook until spinach becomes soft (approx. 4-5 minutes). Stir in between occasionally.
- Now add cubed potatoes and mix well.
- Cook covered on low flame for 4-5 minutes. Stir in between occasionally to prevent sticking and burning. Turn off the flame, add lemon juice and mix well.
- Transfer dry aloo palak to a serving bowl and serve it hot with any Indian bread of your choice.
Tips and Variations:
- Adjust the quantity of green chilli, ginger and garlic to make it a more or less spicy.
- Add 1 chopped tomato (in step-3) instead of adding lemon juice (in step-7) for variation.
Taste: Spicy and mild tangy
Serving Ideas: Serve Aloo Palak Sabji with phulka roti/chapati, gujarati dal, steamed rice and papad in lunch or serve it with paratha/bhakhri and curd in dinner.