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Aloo Palak ki Subzi
Aloo palak sabzi bhujiya - Quick and simple rustic style spinach and potato curry
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish, Tiffin recipes
Cuisine:
Uttar Pradesh Cuisine
Keyword:
aloo palak bhujiya, aloo palak sabzi, palak aloo
Servings:
6
Author:
Anjana Chaturvedi
Ingredients
600
gms
Potatoes / Aloo
(4 medium))
350
gms
Spinach / Palak
(2 bunches)
3/4
cup
Tomatoes / Tamatar
chopped
1.5
tsp
Green Chillies / Hari Mirch
chopped
1.5
tsp
Mango Powder / Amchoor Powder
1.5
tsp
Red Chilli powder / Laal mirch powder
1
tsp
Coriander Powder / Dhaniya Powder
3/4
tsp
Turmeric Powder / Haldi Powder
Salt / Namak
to taste
Tempering/waghar/tadka
4.5
tbsp
Mustard Oil / Sarso ka tel
*
1
tsp
Cumin Seeds / Sabut Jeera
1/3
tsp
Fenugreek Seeds / Methidana
1/3
tsp
Asafoetida / Hing powder
Instructions
Trim the thick and hard ends of spinach and peel potatoes,no need to chop off the tender steams of spinach.
Wash spinach and potatoes and then chop potatoes in big chunks and roughly chop spinach.
Heat oil in the pressure cooker and add cumin and fenugreek seeds and let them crackle.
Now add asafoetida, green chilies and tomatoes and stir for few seconds.
Add potatoes and all the dry spices and stir for a minute.
Now add chopped spinach and mix and stir for 2 minutes.
Close the lid and pressure cook on medium heat for 2 whistles or till done
Open the cooker when cool down completely.
If you want a dry curry then boil it on high heat for 2-3 minutes to reduce the moisture.
Serve with rice, chapati, paratha,poori or any bread of your choice.
Notes
*I have used mustard oil but you may use any cooking oil of your choice