Aloo Palak Sabzi Recipe - Sautéed Potatoes With Spinach
Aloo Palak Sabzi Recipe is a simple and easy dish made from boiled potatoes and sautéed spinach, delicately spiced cinnamon. Serve Aloo Palak Sabzi along with Panchmel Dal and Phulkas for a wholesome weeknight dinner.
Aloo Palak Sabzi Recipe is a simple and easy dish made from boiled potatoes and sautéed spinach, delicately spiced cinnamon. Potatoes high in starch and carbohydrates and spinach rich in iron and minerals, cooked with low fat ingredients makes it a perfect lunch box meal for kids and adults.
If you like this recipe, you can also try other Vegetarian recipes such as
- 3 Potato (Aloo) , boiled and cut into cubes
- 500 grams Spinach Leaves (Palak) , washed and chopped
- 1 Onion , thinly sliced
- 1 inch Ginger , grated
- 2 Tomatoes , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1/4 teaspoon Garam masala powder
- 1/2 teaspoon Cumin seeds (Jeera)
- Oil , for cooking
- Salt , to taste
How to make Aloo Palak Sabzi Recipe - Sautéed Potatoes With Spinach
To begin making the Aloo Palak Sabzi Recipe; we will first cook the spinach and aloo separately.
Heat a teaspoon of oil in a pan; add the chopped spinach, a little salt and saute the spinach until it becomes soft and tender. As the spinach cooks, you will notice that it releases water. Once soft increase the heat to high and saute the spinach until all the water from the spinach is evaporated. Turn off the heat, transfer the spinach to another dish and keep aside.
Wipe the same pan clean with the paper towel. Heat a tablespoon of oil; add in the cumin seeds, ginger, onions and sauté until the onions are lightly browned.
Add the potatoes, sprinkle some salt and stir fry until the potatoes are lightly roasted. Add the chopped tomatoes, turmeric, red chilli powder, cinnamon powder, garam masala powder and salt. Stir until all the ingredients are well combined.
Sauté this mixture for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices. At this stage stir in the sautéed spinach.
Cover the pan and simmer for another couple of minutes. Turn off the heat, transfer the sabzi to a serving dish.