Aloo Palak (Potato and Spinach)

Ingredients

• 2 cups Spinach, chopped (Chopped)
• 1 cup Potato, cubed (Medium cubed size)
• 1 unit Onion, sliced
• 4 units Garlic cloves, sliced
• 1 unit Dry red chillies
• 1 unit Green chillies, sliced
• 0.5 teaspoon Cumin seeds
• 1 unit Tomato, sliced (Large)
• 0.5 teaspoon Red chilli powder
• 0.5 teaspoon Coriander powder
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 bunch Parsley, for garnish
• 2 tablespoons Oil (For frying)

Instructions

1. 1Wash and chop the spinach. Peel and cube the potatoes into small pieces to ensure quick cooking.
2. 2Slice the onion, tomato, garlic, and green chilli into thin slices.
3. 3Heat oil in a pan over medium heat. Add cumin seeds and allow them to sizzle.
4. 4Add the sliced garlic and green chillies to the pan. Fry briefly until aromatic.
5. 5Add the sliced onions to the pan and fry until they soften slightly.
6. 6Add the cubed potatoes to the pan and cook for 3-4 minutes until they begin to turn light brown.
7. 7Add the sliced tomatoes and chopped spinach to the pan. Cook for a minute, then add salt.
8. 8Stir fry the mixture over medium flame for 4-5 minutes. Avoid adding water as the tomatoes and spinach will release moisture.
9. 9Check if the potatoes are cooked and the water has reduced. If cooked, increase the heat to reduce any excess water.
10. 10Turn off the heat, garnish with parsley leaves, and serve the Aloo Palak with roti or rice.