Aloo Palak by Tarla Dalal

Aloo Palak,


Always a great hit, potatoes and spinach come together yet again, in a Punjabi version of Aloo Palak. Once you have peeled and chopped the cooked potatoes and chopped the washed spinach, this dish is a breeze to prepare as it simply makes use of readily available spice powders and everyday ingredients. Simple though it sounds, the apt combination of ingredients results in a true tongue-tickler! Enjoy it hot with your favourite Indian bread.

Preparation Time: 15 minutes.
Cooking Time: 12 minutes.
Serves 3.

1½ cups boiled, peeled and potato cubes
4 cups finely chopped spinach (palak)
3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
1 tsp finely chopped green chillies
2 whole dry Kashmiri red chilies, broken into pieces
2 tsp coriander (dhania) powder
½ tsp turmeric powder (haldi)
Salt to taste

1. Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds.
2. Add the garlic, ginger, green chillies, red chillies and sauté on a medium flame for 1 minute.
3. Add the potatoes, toss gently and cook on a medium flame for 5 minutes, while stirring occasionally.
4. Add the spinach, coriander powder, turmeric powder and salt, mix well and cook on a medium flame 3 minutes, while stirring occasionally.
5. Serve hot.

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  Cooking