Aloo Palak Subzi recipe (without onion and garlic), how to make potato and spinach dry curry

Serves – 2-3

Ingredients

• Potatoes – 4 (small sized) – First wash the potatoes really well. Then cut them into medium sized pieces and put into a water to avoid discoloring. If you don’t like to keep skin on, you can peel them before cutting.
• Spinach – 450 gm (I've used frozen spinach, but fresh spinach is recommended)
• Red chilli powder – ½ tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Aamchoor powder / dry mango powder – 1 tsp
• Kasoori methi / dried fenugreek leaves – 2-3 tbsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Asafoetida – ¼ tsp
• Dried red chillies – 2-3
• Oil – 1 tbsp
• Salt to taste

How to make Aloo palak ki sukhi subzi?

• In heated oil, add mustard seeds, cumin seeds, dried red chillies and asafoetida. Let the seeds splutter nicely.

• Then add potatoes, turmeric powder and salt to taste.

• Mix well and cook covered on medium heat until potatoes are half cooked, stirring occasionally. Add a splash of water if necessary to prevent sticking of potatoes to the bottom of pan.

• Meanwhile dry roast kasoori methi in another pan.

• This way you can powder it easily. Roasting is optional, you may add as it is.

• Add spinach and mix well.

• Then add crushed kasoori methi along with all dry spices (red chilli powder, cumin powder, coriander powder and amchoor powder).
• Mix well and cook until all water from spinach evaporates and potatoes cook completely. Do not cover the pan and keep stirring occasionally.

• When subzi dries out, it is ready to be served.

• Serve it hot with phulka or chapati.