There are two ways of making aloo palak – one is dry aloo palak subzi and the other is potato in a wet, smooth spinach gravy. Today’s recipe is the dry version – Fried potatoes are mixed with spinach and spices. It is a popular North Indian dish.
This is a surprise dish, one where a simple spinach base with so few ingredients makes a tasty dish. That speaks to very good matching of ingredients and the matching of spices to the vegetable.
This recipe has green chillies and chilli powder as the main spice ingredients, so adjust the quantities according to your tastes. The quantities in the recipe will give you a medium spicy taste while allowing the flavour of spinach to shine through.
Never a pretty dish, it is always packed full of flavour.
Simple Aloo Palak Subzi | Potatoes with Spinach
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it
a large bunch of spinach, about 500g, chopped or shredded finely
2 big potatoes, diced
2 green chillies, chopped
2 cm ginger, chopped or grated
salt to taste
0.25 tspn chilli powder
0.25 tspn turmeric
1 Tblspn ghee + 0.5 Tblspn ghee
In the small amount of ghee or use oil, fry the potatoes until they are browned and cooked.
Heat the ghee in a pan and add the green chillies , ginger, salt, chilli powder, turmeric and chopped spinach. Cook until very soft and any water exuded by the spinach is absorbed.
Add the fried potatoes and gently heat for 2 – 3 minutes more.
Great with roti.
A half tomato, finely chopped, can be added with the spinach.
A Tblspn of yoghurt or a squeeze of lemon juice can be added at the end.
If you wish you can blend the spinach for a smoother sauce.
Leftover boiled potatoes can be used in the recipe. Simply dice them, add to the cooked spinach and allow to heat through for several minutes.
A pinch of asafoetida can be added to the spices, or, if you would like to add onions and garlic, they can be incorporated into the cooking of the spinach. Chop them finely and saute until softened, then add the spinach and spices and continue with the recipe.