Aloo Palak Dry subzi Recipe , how to make Sukha alu palak subji

Dry-Aloo-palak-subzi-recipe
 Easy Dry Aloo Palak Subji Recipe with step by step photos

Dry or Sukha aloo palak is considered as the most staple subji recipe. It has mild yet exotic flavor.It has very simple, regular ingredients . there is no requirement for any special ingredients. It is very famouse north indian recipe goes best with plain paratha or chapati.

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I have used homemade chili paste,ginger paste, onions,chopped spinach and boiled potatoes to make this yummy Aloo Palak recipe. I didn’t use tomatoes here but you are allowed to use it .
I have used garam masala to add extra flavor but you can avoid.
I love this alu palak subji with home-style dal tadka and regular plain rice.

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Quick Lunch Menu

Recipe Details for making Aloo Palak Subzi below:

  Recipe alu palak subji-how to make dry aloo palak

Prep Time :10 min
Cook Time :10 min
Total Time : 20 min
Main Ingredient : spinach ,potatoes
Serves : 2
Cuisine :North Indian


Ingredients:

  • Spinach – 1/2 cup , chopped
  • Potatoes – 2 medium size
  • Salt to taste
  • Oil – 1 tbsp
  • Onion – 1 small,chopped
  • green chili paste – 1/2 tsp
  • ginger paste – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chili powder – a pinch 
  • Garam Masala – a pinch
  • Mustard seeds – 1/4 tsp
  • Cumins – 1/4 tsp
  • Asafoetida – a pinch
  • Water – 2 tbsp

Method/Assembling: 

  1. First,pressure cook potatoes for 10 min.Chop it and keep it aside.
  2. Mean while,Chop your onions and spinach.
  3. Heat oil in nonstick pan.
  4. Add mustard seeds and cumins. When they crackle add Asafoetida.
  5. Add ginger chili paste and saute it.
  6. Add chopped onions and saute it.
  7. Add chopped spinach,red chili powder,turmeric powder,salt and water.
  8. Cover your pan with lid.cook the mixture for 5 mins on medium flame.

  9. Add boiled potatoes and garam masala.
  10. Mix well.
  11. Serve hot.

 Equipment Needs for this recipe

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3 Comments

  1. Flavorful and delicious recipe dear!

  2. I love the aloo palak combination, especially when it is served with hot chappatis.