Friday, November 15, 2013

Potato Spinach Dry Curry / Aloo Palak ki subji

Been attempting sweet dishes for a while now but me being a spicy person ;) had to balance it out with some spicy dishes. Potatoes are a given in anyone's kitchen and when you have some green fresh Palak (spinach) leaves, it will take just about 15-20 mts to make this medium-high spice dry curry.


Potato - 3-4 medium, boiled, peeled, & diced into cubes (ensure they are not over cooked)
Spinach - 1 cup (Cleaned & chopped)
Big Onion - 1 medium
Ginger - 1" slice chopped
Green Chillie - 1 slit (optional, only for flavor)
Chillie powder - 2 tspn (as spicy as you like)
Coriander powder - 1.5 tspn
Mango powder (amchoor) - 1 tspn (optionally, you can use sour curd)
Cumin Seeds - 1 tspn
Oil - 2-3 tbspn (as oily as you like it)
salt - to taste
asafoetida (hing) - a pinch


  1. In a pan, add oil. As it heats, add the cumin seeds. As they crackle, add ginger, green chilly, and onion.
  2. As the onion turns pinkish, add the powders, salt, hing and saute for a minute
  3. Then add the spinach and allow it to cook till it turns tender by covering the pan (it will cook in the water from spinach itself)
  4. Remove the lid and add the diced potatoes
  5. Allow it to cook for a couple of minutes so that the spices mix with the potatoes
  6. Garnish with coriander leaves or kasoori methi (dry methi leaves) or mixed dry herbs
  7. Remove from fire; Serve hot with chappatis or rice
Some cook the spinach separately and add it to the end. You can make it as spicy or bland as you like it. A healthy yet tasty dish for kids as well.

No comments:

Post a Comment