Tuesday, 27 September 2016

Aloo Palak Sabzi Recipe

Posted by Veena Karanth at 09:07:00
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+Recipe


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.
Aloo+Palak

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.
Also Read : 

Aloo+Bhaji

matar+paneer

capsicum+palya+sabzi

Rajma+masala

nawabi +veg+curry



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