Introduction

 

Cooking Aloo Palak Ki Sabji has always been a nostalgic journey for me. It takes me back to my childhood days when I used to watch my grandmother effortlessly whip up this delicious dish in her kitchen. The aroma of spinach and potatoes simmering in spices would fill the air, creating a sense of warmth and comfort that still resonates with me today.

 

This dish holds a special place in my heart not only because of its rich flavors but also because of the memories associated with it. It's a reminder of family gatherings, laughter, and the joy of sharing a meal together. Over the years, I've perfected my own version of Aloo Palak Ki Sabji, staying true to the traditional recipe while adding my own twist to it.

 

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Recipe of Aloo Palak Ki Sabji

 

Portion Servings: 6-7 servings

Preparation Time: 20 minutes

Cooking Time: 60 minutes

 

 

Ingredients:

 

For Palak Paste:

• Water, as required
• 1 tsp Salt
• ½ tsp Sugar
• 1 bunch Palak (Spinach)
• 2 Green Chilies
• ½ inch piece Ginger
• Ice Cold Water, as required

For Sabji:

• 2 tbsp Oil
• ½ tsp Jeera (Cumin Seeds)
• ½ tsp Saunf (Fennel Seeds)
• 2 Dry Red Chillies
• 1 tbsp Chopped Garlic
• 1 tsp Chopped Green Chilies
• ½ tbsp Chopped Ginger
• 3 Potatoes, peeled & diced
• ½ tsp Salt
• Splash of Water
• 1 tbsp Coriander Powder
• ½ tsp Red Chilli Powder
• ½ tsp Garam Masala
• ½ tsp Roasted Jeera Powder
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
• 1 tbsp Butter
• 1 tsp Amchur Powder (Dry Mango Powder)

 

 

Method:

 

1. Prepare the Palak Paste:

• Heat water in a pan and bring it to a boil. Add salt, sugar, cleaned palak leaves, green chilies, and ginger.
• Boil for a minute, then strain the blanched palak leaves and transfer them to ice-cold water.
• Once cooled, drain the water and transfer the blanched palak leaves, green chilies, and ginger to a mixer jar. Blend into a smooth paste. Set aside.

2. Prepare the Potatoes:

• Peel and dice the potatoes. Set aside for cooking.

3. Cooking the Aloo Palak:

• Heat oil in a pan. Add jeera, saunf, and dry red chilies. Let them crackle.
• Add chopped garlic, ginger, and green chilies. Saute until golden brown and aromatic.

4. Adding Potatoes:

• Add the diced potatoes to the pan. Saute for about a minute on high flame.

5. Seasoning:

• Sprinkle salt over the potatoes and add some water to the pan. Cover and cook for 6-7 minutes until the potatoes are tender.

6. Spice Blend:

• Add coriander powder, red chili powder, garam masala, and roasted jeera powder to the pan. Saute with the potatoes.

7. Final Touch:

• Add amchur powder, kasuri methi, and butter. Cook for another minute to meld the flavors.

8. Serving:

• Transfer the Aloo Palak ki Sabji to a serving dish. Garnish with fresh coriander leaves if desired.
• Serve hot with roti, naan, or rice.

 

Enjoy the delicious and nutritious Aloo Palak ki Sabji with your loved ones!

 

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About the Recipe

 

Aloo Palak Ki Sabji is a classic North Indian dish that combines the goodness of spinach and potatoes with aromatic spices. This vegetarian delicacy is not only delicious but also nutritious, making it a popular choice among both adults and children. The combination of tender potatoes and flavorful spinach cooked in a medley of spices creates a dish that is both hearty and satisfying. Whether served with roti or rice, Aloo Palak Ki Sabji is sure to delight your taste buds and leave you craving for more.

 

 

Cooking Tips

 

• Make sure to wash the spinach thoroughly to remove any dirt or impurities.
• Parboil the potatoes before adding them to the dish to ensure they cook evenly.
• Adjust the amount of spices according to your taste preferences.
• For a creamier texture, blend a portion of the cooked spinach before adding it back to the dish.
• Garnish with fresh coriander leaves for added flavor and freshness.

 

 

Pairing Guide

 

Aloo Palak Ki Sabji pairs well with a variety of Indian breads such as roti, paratha, or naan. It also complements steamed rice or jeera rice perfectly. For a complete meal, serve it with a side of raita or pickle for added flavor.

 

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Frequently Asked Questions about Aloo Palak Ki Sabji

 

1. Can I use frozen spinach for this recipe?
   • Yes, you can use frozen spinach if fresh spinach is not available. Just make sure to thaw and drain it properly before using.
2. Can I skip the potatoes in this recipe?
   • While potatoes are a key ingredient in Aloo Palak Ki Sabji, you can omit them if desired. However, they add a unique texture and flavor to the dish.
3. How do I make this dish less spicy?
   • To reduce the spiciness, you can adjust the amount of red chili powder or omit it altogether. You can also add a dollop of yogurt to mellow out the heat.
4. Can I make this dish ahead of time?
   • Yes, Aloo Palak Ki Sabji can be prepared ahead of time and stored in the refrigerator for up to 2-3 days. Simply reheat it before serving.
5. Is Aloo Palak Ki Sabji healthy?
   • Yes, this dish is packed with nutrients from spinach and potatoes. It's rich in vitamins, minerals, and antioxidants, making it a nutritious addition to your diet.
6. Can I use ghee instead of oil for frying?
   • Yes, you can use ghee for frying for added flavor. However, if you prefer a lighter option, you can stick to using oil.
7. What other vegetables can I add to this dish?
   • While spinach and potatoes are the main ingredients, you can also add other vegetables such as carrots, peas, or cauliflower to enhance the flavor and nutritional value.
8. Is Aloo Palak Ki Sabji gluten-free?
   • Yes, this dish is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.
9. Can I use baby spinach instead of regular spinach?
   • Yes, baby spinach can be used as a substitute for regular spinach in this recipe. Just adjust the quantity accordingly.
10. What can I serve with Aloo Palak Ki Sabji?
    • Aloo Palak Ki Sabji pairs well with Indian breads such as roti, naan, or paratha. It also goes well with steamed rice or jeera rice for a complete meal. Additionally, you can serve it with a side of raita or pickle for added flavor.

 

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