Aloo Palak Recipe | Dhaba Style Easy Sabzi At Home | ढाबे जैसा आसान आलू पालक | Chef Sanjyot Keer

By Your Food Lab · 35 min

Ingredients

Instructions

1. Wash the spinach, pat it dry, chop it and put it in a bowl.
2. Heat the mustard oil in a kadhai on high until it smokes, then lower the heat and let it cool slightly.
3. Fry the diced potatoes over medium-high heat, stirring often, until about 90% cooked (a toothpick should pierce them easily). Transfer them to a bowl.
4. In the same oil, fry the red chilli, asafoetida, cumin seeds and onion until the onions turn light golden brown.
5. Add the garlic, ginger and green chilli and cook until the onions are completely golden brown.
6. Lower the heat, add all the powdered spices with a splash of hot water, stir, then cook on high until the oil separates.
7. Add the tomatoes, salt and sugar; stir and cook on high until the tomatoes are cooked and the oil separates.
8. Add the chopped spinach over the masala, cover without stirring, and cook on low for 3-4 minutes until the spinach releases its moisture.
9. Uncover, stir and cook until the moisture evaporates. Add hot water to adjust the consistency and cook the spinach a little further.
10. Add the fried potatoes with the lemon juice, stir and taste for seasoning.
11. Finish with garam masala and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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