Ingredients
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 2 tablespoons garlic
- 1 teaspoon ginger
- 1 teaspoon green chillies
- 2 dried red chillies
- 2 medium onions
- 4 medium potatoes
- 2 large tomatoes
- salt to taste
- 1 teaspoon kashmiri red chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 large bunch spinach/palak
- 1 tablespoon ghee/clarified butter
Note– Please read recipe notes in the end.
Main Equipment Used
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a kadai. Now add cumin seeds, finely chopped ginger, garlic and green chillies. Now sauté till it gets light golden brown colour.
- Now add dried red chillies and finely chopped onions and cook for couple of minutes or till it gets translucent. Do not overcook them, as we will cook them with the potatoes too.
- Now add diced potatoes and cook for 4-5 minutes or until they are 80% cooked.
- Now add finely chopped tomatoes and salt and cook till the tomatoes turn soft and mushy.
- Further add all the dried spices, red chilli powder, coriander powder, turmeric powder garam masala and mix well.
- Now add chopped spinach and cook for 5-6 minutes or until the spinach reduces in size and is perfectly cooked.
- Lastly add a tablespoon of ghee and roast the aloo palak for a minute.
- Serve hot with paratha or pulka.
Recipe Notes
- Do not add water after adding palak as it will release its own water and cook well.
- Do not skip garlic as it adds lot of flavour. The combination of garlic and spinach goes really well.
super
Thanks a lot
Aarti 🙂