Welcome to our kitchen. Today, we’re preparing Aloo Palak Sabji, a classic Indian dish featuring potatoes, and spinach in a flavourful curry. This simple and wholesome recipe is perfect for a satisfying meal any day of the week. We’ll walk you through each step, so you can enjoy this comforting dish at home. Let’s get started.

Ingredients

2 tablespoons oil

3 potatoes

200 grams spinach

1 onion

1/2 teaspoon finely chopped garlic

2 to 3 green chilies- sliced or slit

1/4 teaspoon turmeric powder

1/4 teaspoon Kashmiri red chili powder

1/2 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 cup water

Salt as required

1/4 teaspoon garam masala

3 tablespoons grated coconut

Instructions

1. Rinse spinach leaves very well in water. Finely chop them and keep aside. If stems are tender, then only use them to make this dish.
2. Rinse, peel and chop potatoes in small cubes. Cutting them in small cubes will help in cook them fast.
3. Chop onion finely. Also chop 2-3 green chilies.
4. In a pan heat 2 tablespoons oil.
5. Add the chopped onions. Mix well.
6. Sauté onions till they turn translucent on medium-low heat.
7. Now, add green chilies and finely chopped garlic. Sauté for few seconds till the raw aroma of garlic goes away.
8. Add the chopped potatoes. Mix very well.
9. Add the following spices:
   • 1/4 teaspoon Turmeric Powder
   • 1/4 teaspoon Kashmiri Red Chili Powder
   • 1/2 teaspoon Coriander Powder
   • 1/2 teaspoon Cumin Powder
10. Add salt as required. Mix everything well.
11. Add 1/2 cup water. Stir to combine everything well.
12. Cover the pan with a lid and cook the potatoes on medium-low heat till they are almost done.
13. In case the water dries up and the potatoes are undercooked then add some more water.
14. Cook till the potatoes are almost done.
15. Now add 3 cups finely chopped spinach. Mix the spinach very well and sauté till the leaves wilt. Spinach gets cooked faster.
16. Stir and sauté till the spinach leaves are wilt and softened. Once the spinach leaves are cooked there should be no liquids in the pan.
17. Add the fresh grated coconut. You can also use desiccated coconut.
18. Add 1/4 teaspoon garam masala. Mix very well and switch off the heat.
19. Serve Palak Sabzi with chapati or poori.

Let us know in the comments below if you do try this at home. Enjoy and Happy Cooking!