Aloo Palak dry

Name: Aloo Palak dry
Yield: 5 person
Cuisine: Pakistani
Ingredients: 750 gram spinach with stem (palak); 1/2 cup oil; Spices; 3 garlic cloves, finely chopped; 1 teaspoon cumin (sabut zeera); 1/2 teaspoon fenugreek seeds (methi dana); 1/2 teaspoon black mustard seeds (sabut kali rai); 1/2 teaspoon black seeds (kalonji); 4 pepper corns (kali mirch); 1 1/2 tablespoons coriander powder (dhanya powder); 1/2 teaspoon turmeric powder (haldi); 1 teaspoon ginger paste (adrak); 1 1/2 tablespoons small green chili paste; 1 teaspoon dry fenugreek leaves (sukhi meethi); to taste salt; Vegetables; 2 medium (250 gram) onion, roughly chopped; 3 medium (200 gm) tomatoes, chopped or puree; 3 medium (300 grams) potatoes, peeled and sliced; 1 tablespoon butter

Home Chef @cook_17939312

This is really easy, quick and absolutely tasty recipe of Aloo pala dry. Palak / spinach is highly nutritious, full of iron and folic acid vegetable. Because children just love potato, this is a children’s favorite too. Have it with roti, plain rice or khichri ( lentil rice), pickles, kachumbar or yogurt. And treat yourself with a hearty Pakistani spinach potato curry.

Home Chef @cook_17939312

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Ingredients

25 min

5 person

750 gramspinach with stem (palak)
1/2 cupoil
Spices
3garlic cloves, finely chopped
1 teaspooncumin (sabut zeera)
1/2 teaspoonfenugreek seeds (methi dana)
1/2 teaspoonblack mustard seeds (sabut kali rai)
1/2 teaspoonblack seeds (kalonji)
4pepper corns (kali mirch)
1 1/2 tablespoonscoriander powder (dhanya powder)
1/2 teaspoonturmeric powder (haldi)
1 teaspoonginger paste (adrak)
1 1/2 tablespoonssmall green chili paste
1 teaspoondry fenugreek leaves (sukhi meethi)
to tastesalt
Vegetables
2medium (250 gram) onion, roughly chopped
3medium (200 gm) tomatoes, chopped or puree
3medium (300 grams) potatoes, peeled and sliced
1 tablespoonbutter

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Steps

25 min

1

Remove stems from spinach leaves, wash spinach leaves in a large vessel and drain water in a colander.
2

In a pan fry garlic, on a medium low flame for 10 sec. Then add whole spices (cumin, fenugreek seeds, mustard seeds, black seeds). Let them pop and then add powdered spices, coriander and turmeric.
3

Finally add wet spices, green chili and ginger paste. Fry well so the flavors are released.
4

Add chopped onion and salt. Fry till onions are soft, around 3-4 minutes.
5

Now, add tomatoes, cook till tomato soften and color darkens. 2-3 minutes.
6

Add dry fenugreek leaves. Cover and simmer for 5 minutes on medium low flame.
7

While gravy is simmering, chop spinach leaves,. Add spinach leaves to the gravy too, cover and cook for 3-4 minutes.
8

Add potatoes, cover and cook till potatoes are soft and cooked for 7 minutes.
9

Add butter and fry for 2 minutes untill oil release.