Aloo Palak (Dry Sabzi)

It is a Punjabi dish prepared with spinach and potatoes... This will give a good consistency and make the food as much tasty. This is the fantastic side dish for chapatti, roti, naan, parota, dosa, idli and rice.It is so versatile that there are thousands of recipes that can be prepared with potatoes. Aloo Palak is one of the famous dry curries that is found on every Indian restaurant menu. It is a very simple dish yet delicious and goes well with rice and rotis.It is sometimes made even simpler with just cumin seeds and chillis without much spice with a pale yellow look. 

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Prep  time	cook time	Serves
15 mins	10 mins	4  persons

Recipe type:  Poriyal varieties

Cuisine:  Indian cuisine

Ingredients Potato(Aloo) -2 big Spinach (Palak) -1 bunch Cumin seeds -1/2 tsp Onion -1 no Garlic -2 tsp Chilli powder -3 tsp Curry leaves -1 sprig Coriander leaves - ½ tsp Oil -2 tsp Salt – to taste

Method

1.Pressure cook potatoes till soft peel the skin and make into small pieces, then prick holes in it with a fork.

2. It helps the potatoes to cook faster. Then sauté the potatoes, by adding little bit salt & 1 tsp of oil. Keep aside.

3. Wash spinach leaves and chop it into small pieces. In a pan, heat oil then adds cumin seeds, onion, chopped garlic , curry leaves and red chili powder.

4. Now add the spinach leaves and keep cook for about 5 min. Then add chili powder and sauted potatoes. 

5. Mix well and covered for cooking 3 min.Keep cook for 2 min. Garnish with coriander leaves.

Serving options

It goes well with rice based dishes and roties.It is a dry subzi so it is always accompanied with a dal.

Notes

If you prefer you can add some garam masala powder to it.

If you are making for fasting period you can toss it in ghee.