Aloo Palak Subzi recipe (without onion and garlic), how to make potato and spinach dry curry
Serves – 2-3 Ingredients Potatoes – 4 (small sized) – First wash the potatoes really well. Then cut them into medium si...
Serves – 2-3
- Potatoes – 4 (small sized) – First wash the potatoes really well. Then cut them into medium sized pieces and put into a water to avoid discoloring. If you don’t like to keep skin on, you can peel them before cutting.
- Spinach – 450 gm (I've used frozen spinach, but fresh spinach is recommended)
- Red chilli powder – ½ tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Aamchoor powder / dry mango powder – 1 tsp
- Kasoori methi / dried fenugreek leaves – 2-3 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Asafoetida – ¼ tsp
- Dried red chillies – 2-3
- Oil – 1 tbsp
- Salt to taste
How to make Aloo palak ki sukhi subzi?
- In heated oil, add mustard seeds, cumin seeds, dried red chillies and asafoetida. Let the seeds splutter nicely.
- Then add potatoes, turmeric powder and salt to taste.
- Mix well and cook covered on medium heat until potatoes are half cooked, stirring occasionally. Add a splash of water if necessary to prevent sticking of potatoes to the bottom of pan.
- Meanwhile dry roast kasoori methi in another pan.
- This way you can powder it easily. Roasting is optional, you may add as it is.
- Add spinach and mix well.
- Then add crushed kasoori methi along with all dry spices (red chilli powder, cumin powder, coriander powder and amchoor powder).
- Mix well and cook until all water from spinach evaporates and potatoes cook completely. Do not cover the pan and keep stirring occasionally.
- When subzi dries out, it is ready to be served.
- Serve it hot with phulka or chapati.