Aloo Palak ki Subzi

Quick and simple spinach and potato curry

Aloo palak is a classic combination,specially popular in North India.you can make it in so many ways, depending upon your choice.Some times I make a gravy curry with spinach,some times a make a dry dish to go with daal and rice,but this easy and quick aloo palak dish is semi dry,which I make in a pressure cook, but if you want a dry curry then make it in a pan/kadahi.

I have also posted few spinach recipe , Gobhi kofta in spinach gravy,  sindhi speciality spinach,lentil and mix veg curry- Sai bhaji , Himachali delicacy-Sepu vadi ,and Aloo Methi Bhujiya which is again a classic combination.

Prep time-10 min
Cooking time- 10 min
Cuisine- North Indian
Type-side dish
Serve-6

INGREDIENTS-

• Potato/Aloo-600 gms(4 medium)
• Spinach /Palak- 350 gms(2 bunches)
• Tomato,chopped-3/4 cup
• Green chilies,chopped-1.5 tsp
• Mango powder/Amchoor- 1.5 tsp
• Chili powder /lal mirch- 1.5 tsp
• Coriander powder/dhaniya- 1 tsp
• Turmeric/Haldi-3/4 tsp
• Salt-to taste

Tempering/waghar/tadka

• Mustard oil -4.5 tbsp *
• Cumin seeds-1 tsp
• Fenugreek seeds/Methidana-1/3 tsp
• Asafoetida/hing-1/3 tsp

PROCEDURE-

1. Trim the thick and hard ends of spinach and peel potatoes,no need to chop off the tender steams of spinach.
2. Wash spinach and potatoes and then chop potatoes in big chunks and roughly chop spinach.
3. Heat oil in the pressure cooker and add cumin and fenugreek seeds and let them crackle.
4. Now add asafoetida, green chilies and tomatoes and stir for few seconds.
5. Add potatoes and all the dry spices and stir for a minute.
6. Now add chopped spinach and mix and stir for 2 minutes.
7. Close the lid and pressure cook on medium heat for 2 whistles or till done
8. Open the cooker when cool down completely.
9. If you want a dry curry then boil it on high heat for 2-3 minutes to reduce the moisture.
10. Serve with rice, chapati, paratha,poori or any bread of your choice.

*I have used mustard oil but you may use any cooking oil of your choice