Aloo Palak Sabzi Recipe

Aloo Palak Sabzi is a dry subzi which goes on well with chapathi, puri and other Indian breads. This aloo palak recipe is packed with vitamins and iron contents and so it has a high nutrition value. It is a very easy side dish which takes very little time to prepare. Today I am posting the dry version of palak aloo which can also be prepared in the form of gravy and I will post that recipe in future. Here, in this Aloo Palak Sabzi recipe, palak leaves are mixed with boiled aloo along with a few spices. Here goes the dry version of aloo palak.

Aloo Palak Sabzi Recipe.

The time taken to prepare this sabzi is around 30 minutes and the quantity mentioned here is enough for 4 servings.

Aloo Palak Sabzi Ingredients.

• Boiled Aloo ( Potatoes ) - 3.

• Palak Leaves ( spinach ) - 4 bunches.

• Green chillis - 5.

• Jeera  seeds ( cumin ) - 1 tsp.

• Turmeric powder - 1 tsp.

• Kitchen King masala - 1 tsp.

• Salt - as required.

• Garlic - 4.

• Ginger - 1 inch.

• Coriander powder - 1 tsp.

Method To Make Dry Aloo Palak Sabzi.

• Boil aloo and dice it into cubes.

• Heat a pan with 1 tbsp of oil in it.

• Add jeera seeds and allow it to splutter.

• Add chopped ginger and garlic and saute for a minute on a medium heat

• Mix in chopped spinach leaves and a little water for the palak to boil.

• Saute for 3 minutes.

• Meanwhile heat another pan with 1 tbsp of oil in it.

• Add boiled and diced potatoes and roast it in a low heat till the aloo gets slightly roasted and changes its colour.

• Switch off the flame.

• Transfer this roasted aloo into the boiling spinach filled pan.

• Add salt, turmeric powder, kitchen king masala, coriander powder  and mix it well.

• Switch off the flame.

Your quick and tasty palak aloo sabzi is ready to be served!!!

KitchenMasti Points.

1. Optional : Replace kitchen king masala with sambar powder for a different taste.
2. Decrease the quantity of green chillis and add red chilli powder for a change in color in the subzi.
3. A dash of lemon can be added for a tangy taste.
4. Do not over boil the aloo.

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