Aaloo palak is my go-to recipe for a quick fix dinner. With the help of just basic spices, spinach and potatoes make for a great dry sabzi.
Yesterday I had this strange tiredness over me. I came back from work and lied down for a little only to wake up at 8:30pm with no dinner in sight. I quickly went to the kitchen thinking of what can I make or if there are any leftovers that would work when I saw this bunch of fresh spinach, all cleaned and chopped, in the fridge. And I instantly thought of making Aaloo Palak (Sautéed potatoes and spinach). I had some prepared dough in the fridge to make quick chapattis while the vegetable fry would be done and there was enough yoghurt for making raita. So that was the quick fix dinner menu – aaloo palak, raita and chapatti!
Aaloo Palak (Sautéed Spinach with potatoes)
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 2
1 bunch spinach/ palak, roughly chopped
2 medium sized potatoes, chopped into large chunks
1 onion, sliced
1 inch ginger, chopped
1 tsp cumin seeds
A pinch of asafoetida
2 tsp coriander powder
½ tsp red chilli powder
¼ tsp turmeric powder
Salt to taste
2 tbsp oil
- Heat oil in a non-stick pan.
- Add asafoetida and cumin seeds to hot oil.
- When they start sputtering, add ginger and potatoes. Sauté for 3-4 minutes.
- Add onions and sauté for another couple of minutes. (In most cases one would add the onions with ginger but I add potatoes first because they take the longest to cook.)
- Add all the spices and mix well. Add the chopped spinach and cook till the spinach just starts to wilt and the potatoes have softened.