Name: Palak Aloo ki Sabzi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 cups washed and chopped spinach (I used organic,baby spinach); 3 medium potatoes (washed and diced, I used red potatoes with the skin); 2 tbsp ghee (Use oil for a vegan option); 3/4 tsp Cumin seeds/Jeera; 1/2 tsp Turmeric/Haldi; 1/2 tsp Red Chili powder/lal Mirch powder; 1/2 tsp Paprika/Kashmiri Lal Mirch; 1 1/2 tbsp Coriander powder/Dhania powder; 1 tsp Black Salt/ Kala Namak (Optional); Salt as needed (keeping in mind we have added Black salt)

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A healthy spinach and potato stir fry made with Indian spices. This dish comes together in about 15 minutes and is a great recipe for weeknights when you want dinner on the table as soon as possible.

Since the potatoes are diced and then covered and cooked with salt, they cook pretty easily. The spinach really doesn’t require much cooking. All we are doing is wilting the spinach and cooking till the water/moisture from the spinach dries up.

I always keep spinach at home, its so versatile. I use it for breakfast in Blackeyed pea spinach cakes/tikkis,Spinach Potato Cakes/tikkis, Spinach Puri/paratha and Spinach Potato Pakoras/Fritters. I love them sauteed with garlic, mixed in with my dal, as a salad, in my omelette and smoothies and also spinach soup.

Palak Aloo is a staple in most homes and pairs really well with Dal and Rice as well as with hot parathas. Some of the other Indian style vegetables that go well with Dal,Rice and Parathas are Baingan Bharta, Bhindi/Okra do Pyaza, Shimla Mirch Aloo ki Sabji, Gobi Matar/Caulflower Peas, Saufiya Karela and Bean Aloo ki sabji.

Here is the written recipe followed by the step by step pictorial one-

Palak Aloo ki Sabzi

Aanchal Gupta

A healthy spinach and potato stir fry made with Indian spices. Goes well with Dal and rice as well as with Rotis and parathas.

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Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Ingredients

8 cups washed and chopped spinach I used organic,baby spinach
3 medium potatoes washed and diced, I used red potatoes with the skin
2 tbsp ghee Use oil for a vegan option
3/4 tsp Cumin seeds/Jeera
1/2 tsp Turmeric/Haldi
1/2 tsp Red Chili powder/lal Mirch powder
1/2 tsp Paprika/Kashmiri Lal Mirch
1 1/2 tbsp Coriander powder/Dhania powder
1 tsp Black Salt/ Kala Namak Optional
Salt as needed keeping in mind we have added Black salt

Instructions

In pan heat ghee and add Cumin/jeera and let it crackle
Add Turmeric/haldi and stir
Add diced potatoes and Black salt and cook till the potatoes are cooked almost 90 percent
Add red chili powder,coriander powder,paprika and salt and mix well
Add chopped spinach and cook till spinach wilts and dries and blends with the potatoes
Serve with Rice,Dal,Roti/Paratha