Aloo palak ki sabji

Aloo palak ki sabji

Aloo palak ki sabji is a nutritious popular north Indian side dish. It is cooked with Aloo (potatoes) and palak (spinach) and seasoned with spices. All most everyone loves potatoes. Potatoes contains vitamins, minerals and fiber, but they are known for carbohydrate content, they are good for you as long as you prepare them in a healthy manner. Aloo palak is a great combination
and together they make a healthy delicious dish. It could be served as a side
dish with any main dish and roti, puri or parathas.

Preparation Time: 10min

Cooking Time: 12 min

Serves: 4

Shelf life:1day

Serving Suggestion : With Rice,Dosai,Chapathi..

Ingredients:1    Pack (10 oz) frozen chopped spinach       thawed or 1 pound fresh spinach-chopped 2    Small potato-chopped into ½ " pieces 1    Medium size onion- fine chopped 1    Medium ripe tomato - chopped 2    Teaspoon minced garlic 1    Tablespoon fresh grated ginger or fine       chopped 1    Medium green chili- chopped 2    Teaspoons coriander powder ½   Teaspoon red chili powder ½   Teaspoon turmeric powder ½   Teaspoon garam masala (optional) 1    Teaspoon mango powder (amchoor) 2    Tablespoons vegetable oil 1½ Teaspoon salt or to your taste

Directions:

1. On medium heat add 2 tablespoons oil in a non stick frying pan or heavy bottomed stainless steel pan, add chopped onions and minced garlic, sauté them for 5 to 6 minutes or until onions become light brown.

2. Add coriander powder, turmeric powder and red chili powder and mix and fry for
    few seconds.

3.   Add chopped tomatoes and cook for 5 to 6 minutes or until they become soft and blend with onions, while cooking with the spatula mash tomatoes so that they become soft quickly.

4. Once tomatoes become soft and blend well with the onions, add spinach and chopped potatoes. Sprinkle salt over and mix everything together, cover the pan and cook on low heat for 20 to 25 minutes or until potatoes become tender. Do not add any water because vegetables cook in their own steam. 

5.  While cooking periodically keep stirring and turning the spinach and potatoes upside down so that masala coats the vegetables evenly all the time.

6.  Once potatoes become tender add chopped green chilies and grated ginger and mix, if there is water in the bottom then turn the heat high so that all the water evaporates quickly, then turn the heat down to medium. 

7. Sprinkle mango powder (amchoor) and gram masala and cook for another 5 minutes while frequently stirring and turning potatoes and spinach upside down. Turn the stove off.