Tuesday, 16 June 2015

Aloo Palak Dry !

This is dry version of Aloo and Palak and when compared to the gravy version this is a little heavily spiced, and the potatoes are fried till they are little crisp at the edges. This pairs well for rice  and rotis as well
Check out the gray version of Aloo palak HERE


  • 3 medium potatoes (cubed & boiled) (I microwave for 8 - 10 mins)
  • 1 bunch fresh spinach (palak) (roughly chopped)
  • 2 tbsp oil
  • 1 tsp cumin seeds (Jeera)
  • a pinch of hing
  • 2 Green chillis (finely chopped)
  • 1 tbsp Ginger Garlic Paste
  • 1 medium onion (finely chopped)
  • 1 1/2 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp turmeric power
  • salt as needed
  • 1 tsp Garam Masala
  • few drops of lemon juice (optional)

  • Heat oil in a pan and once hot, add cumin seeds and hing followed by green chillis and GG paste.
  • Then add the chopped onions and saute them.

  • Once onions are well sauted , add the chilli powder, coriander powder and turmeric and mix well in medium flame. 
  • If its getting burnt then sprinkle some water.

  • Once the raw smell of spice powders fade, add the chopped spinach and saute it along with the onion masala.
  • Spinach starts to shrink and reduce in quantity and also leaves some water.
  • Cook till the water is almost evaporated.

  • Now add the boiled potatoes and combine them well with the spinach.
  • Keep the flame in low and let it cook for 2 - 3 minutes. 
  • Add garam masala and drizzle some oil on the sides and fry well that the potatoes turn crisp on the edges and the subzi is totally dry.

  • You can also finely chopped tomato after adding onion.
  • Adjust spices according to taste esp the green chilli and powder.
  • I prefer microwaving the potatoes as its really quick. You can also pressure cook the potatoes, peel and dice them. But microwaving gives perfect boiled potatoes without that mushiness which happens in cooker sometimes.
  • Make it a NO Onion and No Garlic dish too, but add tomatoes in that case.

With Love,

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