Aloo Palak Curry (Dry) Recipe: In the culinary realm, the preparation of Aloo Palak Sabji unveils itself in two distinct manifestations: 1) Embellished with a luscious gravy, and 2) Devoid of said gravy. Within the confines of this gastronomic exposition, our focus pivots towards the dry variant, wherein the verdant spinach is meticulously amalgamated with onions and an assortment of spices. Subsequently, this harmonious spinach amalgamation entwines itself with meticulously boiled and cubed potatoes, culminating in the creation of a sophisticated Aloo Palak Curry (Dry) Recipe boasting a desiccated texture. Elevate your culinary prowess as you unravel the nuances of crafting this healthful and intricate dish through the conduit of this facile and uncomplicated recipe.
Ingredients:
Aloo Palak Curry (Dry) Recipe
- 2 medium Potatoes, boiled, peeled, and cubed
- 1 bunch spinach (palak), chopped
- 1/2 teaspoon grated Ginger
- 2 Green Chillies, finely chopped
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 1/2 teaspoon Cumin Seeds (jeera)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Lemon Juice
- 2½ tablespoons Cooking Oil
- Salt
Directions:
Aloo Palak Curry (Dry) Recipe
Step 1:
Heat oil in a pan over medium flame. Add cumin seeds, and when they begin to turn light brown, add garlic, green chilli, and ginger. Sauté for 30-40 seconds.
Step 2:
Add chopped onion and sauté until translucent.
Step 3:
Add turmeric powder and red chilli powder, stir, and mix well.
Step 4:
Add chopped spinach and salt to taste.
Step 5:
Cook until spinach becomes soft (approx. 4-5 minutes). Stir occasionally.
Step 6:
Add cubed potatoes and mix well.
Step 7:
Cook covered on low flame for 4-5 minutes. Stir occasionally to prevent sticking. Turn off the flame, add lemon juice, and mix well.
Final Step:
Transfer the dry aloo palak to a serving bowl and serve it hot with any Indian bread of your choice.
Tips and Variations:
Aloo Palak Curry (Dry) Recipe
Adjust the quantity of green chilli, ginger, and garlic to make it more or less spicy.
Instead of lemon juice, add 1 chopped tomato (in step-3) for variation.
Taste: Spicy and mildly tangy
Serving Ideas: Serve Aloo Palak Curry (Dry) Recipe with phulka roti/chapati, Gujarati dal, steamed rice, and papad for lunch. Alternatively, serve it with paratha/bhakhri and curd for dinner.
Frequently Asked Questions
About Aloo Palak Curry (Dry) Recipe:
How can I adjust the spiciness of this dish?
Feel free to tweak the amounts of green chillies, ginger, and garlic to suit your desired level of heat and spice. Adding more will make it spicier, while using less will create a milder version.
Can I make this recipe with tomatoes instead of lemon juice?
Absolutely! For a unique twist, you can substitute the lemon juice with chopped tomatoes when infusing the spices in step 3. The tomatoes will provide sweetness and additional flavor.
What flavors does this sabji have?
This sabji has a wonderful blend of spicy and tangy flavors from the interplay of spices and textures. The spinach provides earthiness while the spices like cumin add warmth.
What are some serving suggestions for this dish?
Aloo Palak Curry (Dry) Recipe pairs excellently with roti, dal, rice, and papad for lunch. For dinner, it goes well with paratha/bhakhri and curd/raita. The possibilities are endless!
Can I get creative and add my own spin?
Yes, feel free to experiment with additional ingredients while keeping the core elements. Personalize this recipe and make it your own unique creation!
The options are endless with this flavorful sabji. Adjust heat, substitute ingredients, and complement with different breads or sides. Make this recipe your own with each preparation!
