Dogri Palak Aloo
Veg
Vegan
Spinach and potato — cubed potatoes cooked with fresh chopped spinach in mustard oil with onion, garlic, green chilli, and cumin. The spinach is added raw and wilts down into the potato, forming a dark green, coarsely textured preparation rather than a smooth purée. Eaten with chapati as the everyday green vegetable element of the Dogri meal.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
2 cups | Spinach , fresh leaves |
|
2 medium | Potato , peeled and cubed |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
— | Salt , to taste |
|
1 cup | Water |
Instructions
- 1 Wash the spinach leaves thoroughly and chop them coarsely.
- 2 Peel the potatoes and cut them into small cubes.
- 3 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
- 4 Add cumin seeds to the hot oil and let them splutter.
- 5 Add the potato cubes to the pan and sauté for 5-7 minutes until they are lightly golden.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt to the potatoes, and mix well.
- 7 Add the chopped spinach to the pan and stir to combine with the potatoes.
- 8 Pour in 1 cup of water, cover the pan, and let it cook for 10-15 minutes on low heat until the potatoes are tender and the spinach is cooked.
- 9 Sprinkle garam masala over the cooked Palak Aloo and mix well.
- 10 Serve hot with rice or chapati.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) while tempering the cumin seeds.