Palak Sabzi (With Potatoes)
This palak sabzi with potatoes is a healthy, comforting dry vegetable preparation that goes well with roti or as a side dish for your dal-chawal.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 medium or 1 cup Red onion (chopped)
- 1 Green chili (finely chopped)
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- 2 medium or 2 cups Potatoes (peeled and cubed)
- ¼ teaspoon Turmeric powder
- Salt (to taste)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 cups Spinach (Palak) (washed, chopped and tightly packed)
- ⅓ cup Tomato (chopped)
Instructions
- 1
Heat the oil in a pan or kadai on medium heat. Once hot add cumin seeds and let them sizzle a bit and they get a little darker in color.
- 2
Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until onion starts to soften and becomes light pink in color.
- 3
Then add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.
- 4
Add cubed potatoes, remaining salt, turmeric powder, red chili powder and coriander powder. Mix well so spices are coated evenly on the potatoes.
- 5
Cover the pan and cook until potatoes are 80% cooked. You may need to check and stir once or twice in between to make sure that potatoes are not sticking to the bottom of the pan.
- 6
Add chopped spinach and tomato. Mix, cover and cook until potatoes are 100% cooked (fork-tender). Meantime, spinach will also get cooked and tomatoes becomes soft (but not mushy).
- 7
Turn off the stove and keep the pan covered for 5 minutes before serving to let the flavors mingle.