Homestyle Dry Palak Aloo Sabzi – Easy & Quick
Homestyle dry palak aloo sabzi is a simple Indian dry dish made with fresh spinach leaves, potatoes, and spices. This easy & quick recipe is perfect for busy days and pairs well with roti, paratha, and poori. It can also be used as a filling in the sandwiches or parathas. Palak aloo sabzi can be made in both dry and gravy styles – in this post, I’ll show you the homestyle dry version. Let’s get started!
About homestyle dry palak aloo sabzi
Dry palak aloo sabzi, also known as spinach potato curry. This staple is from North India. It’s a popular and healthy vegetarian stir-fry dish there. Fresh spinach leaves cooked with diced potatoes and spices make this a comforting dish. This dish is packed with nutrients and is perfect for everyday meals.
In winter, there is a bulk of vegetables that provide nutrients, and spinach leaves are one of them. They are a good source of nutrition. It sounds too good when we make different dishes from a single vegetable, each with its own significance. From palak we make: palak paneer, palak saag, palak pakora, and the list goes on.
Today I’m sharing a very simple recipe of homestyle dry palak aloo sabzi with you. Instead of spinach leaves, you can use any other leaves, like fenugreek leaves. You can also try the version of the aloo methi recipe. The process is almost the same, but the tastes are a little different.
The savoury or delicious homestyle dry palak aloo sabzi is a dry dish made with simple ingredients readily available in your kitchen. You need asafoetida, turmeric powder, and salt. From these spices, you make this recipe in a perfect way. This homestyle dry palak aloo sabzi has two version one is dry, and the second is gravy.
Let me tell you a little about the gravy version: boil spinach leaves and potatoes first. Make a puree from boiled leaves and cut the boiled potatoes. Cook them with the spices that I have mentioned. This process is also good. Now come on, today’s dry version follows the steps below.
More stir-fry dishes to try:
How to make homestyle dry palak aloo sabzi
1.Take 1/2 bunch of fresh spinach leaves, remove all the stems, rinse them in clean water, then chop them.
2. Take potatoes, peel and dice them into small cubes. Wash them in water.
3. Heat oil in a kadai on low to medium heat.
4. Add 1/2 tsp of cumin seeds and 1/2 tsp of asafoetida. Let them sizzle.
5. Add chopped onions and saute till light golden.
6. After that, add diced potatoes to it.
7. Season spices: turmeric powder, salt, and green chillies.
8. Pour 2 tbsp of water into it.
9. Mix them well. Cover the kadai with a steamer and cook until potatoes are soft.
10. It takes 10-12 minutes to soften potatoes properly on the low heat.
11. Add chopped spinach leaves to it.
12. Mix well and cook for another 5 to 7 minutes on low heat.
13. When it absorbs the water, properly turn off the flame. The dry homestyle palak aloo sabzi is ready.
Serve this homestyle dry palak aloo sabzi as a full meal with hot roti, paratha, and poori alongside boondi raita. Serve it with dal and rice as a side dish, which is also perfect. Store this in the freezer for up to 2 days. Reheat it again and use it as a filling in sandwiches and rolls to make them healthy.
Tips for homestyle dry palak aloo sabzi
- Spinach: Remove all the stems from spinach before chopping. If you find any insect, remove it. Soaking them in warm water with a pinch of salt helps to remove all dirt and chemicals. I add 2 cups of chopped spinach leaves. Adding more results is bitter in taste.
- Potatoes: Dice the potatoes into small cube size else they will take longer to cook.
- Onion: I add a medium onion; you can add some garlic to enhance the taste. But if you want to prepare without onion and garlic, just for it.
- Green Chilli: I used 2 green chillies here for flavour. You can replace it with red chilli powder.
- Spices: I used minimal spices in my recipe; you can add more, like dried red chillies, when sauteing cumin seeds. Add cumin powder, garam masala, and kasuri methi to make it more flavorful.
- Flavour: Add some lemon juice and crushed kasuri methi at the end to enhance the aroma.
Homestyle Dry Palak Aloo Sabzi – Easy & Quick
Ingredients
- ½ bunch spinach leaves
- 3 medium potatoes
- 1 medium onion, chopped
- 2 green chilies, finely chopped
- 1 tbsp oil
- ½ tsp cumin seeds
- ½ tsp asafoetida
- 1 tsp salt
- ½ tsp turmeric powder
- 2 tbsp water
Instructions
- Chop all the vegetables: spinach, potato, onion, and green chilies.
- Heat oil with cumin seeds and asafoetida. Let them sizzle.
- Add onion and saute till golden.
- Add chopped potatoes.
- Season turmeric powder and salt with 2 tbsp water.
- Mix well and cook till soft.
- After that add spinach leaves and cook for few minutes.
- When it absorbs all water it is properly cooked.
- Serve it with hot phulka.
Notes
- Use fresh spinach leaves to make this recipe.
- Remove all the stems before chopping.
- Dice the potatoes into small cubes.
- Add some cumin powder and garam masala to make it more flavorful.
- At last, add some lemon juice for a tangy flavor.
