ALOO PALAK RECIPE | PUNJABI STYLE ALOO PALAK SABZI | ALOO PALAK SUKHI SABZI

 

This is a homely style dry potato spinach dish that goes very well as a side dish with rotis, chapatis or pooris. Vegan and gluten-free. 

In this palak ki bhaji recipe, the addition of coconut gives a nice taste. In place of fresh grated coconut, you can use desiccated coconut to make this palak dish. If you don’t have coconut then skip adding it and the recipe will still taste good.

 

Also Read - METHI THEPLA | GUJARATI RECIPE

ALOO PALAK INGREDIENTS –

 

1 1/2 cups boiled , peeled and Cut potato in cubes
4 cups finely chopped Spinach (Palak)
3 Tbsp oil
1 Tbsp cumin seeds (jeera)
1/4 Tbsp asafoetida (hing)
1 Tbsp chopped garlic (lehsun)
1 Tbsp chopped ginger (adrak)
1 Tbsp finely chopped green chillies
2 whole dry kashmiri red chillies , broken into pieces
2 Tbsp coriander (dhania) powder
1/2 Tbsp turmeric powder (haldi)
salt to taste

 

HOW TO MAKE ALOO PALAK –

 

1. To make aloo palak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida (hing) 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.

 

Serve the Aloo Palak hot.