There are a few rules of cooking every newbie in kitchen must remember. One of the golden rules is to sort the ingredients before cooking - you cannot be hunting for the right spices and seasoning in the middle of all the high intensity cooking. So, if you know where all your ingredients are, and how to use them, almost half of your work is done. With winter upon us, we see a gamut of greens around us, and it is time you stop getting overwhelmed by it. Take, for instance, spinach - once you have them chopped or cut, they are incredibly easy to work with.
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Aloo palak is a semi-dry sabzi that is made with, as the name suggests, potatoes and spinach. Cooked in a pool of spicy and tangy masalas, aloo-palak ki sabzi is easily of one of India's most beloved sabzis. You can make it in no time, even if you are new to cooking. Here's a fabulous recipe by popular food blogger and YouTuber Manjula's Kitchen.
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For the recipe you will need potatoes, spinach, tomatoes, oil, besan, cumin seeds, fenugreek seeds, turmeric, coriander powder, red chilli powder, raw mango powder and salt.
1. Heat oil, add cumin seeds (allow them to crackle), fenugreek seeds, besan. Stir for a few seconds.
2. When besan starts to change colour, add tomato, followed by coriander powder, red chilli powder and turmeric. Mix everything well, cook for about a minute until oil separates.
4. Now, add the potatoes and spinach, some salt for taste and half a cup of water. Mix it well.
5. Cover the pan and let it cook for about 10 minutes. Mix it well. Do scrape the pan from the bottom as besan tends to stick.
6. Add raw mango powder, stir again and cook for another minute.
Watch the full recipe video of aloo palak here:
The roasted besan gives aloo palak an inimitable aroma and texture. You can serve this as a side dish, or roll it up in a roti or paratha. The recipe video was posted on the YouTube channel 'Manjula's Kitchen'. Try it at home and let us know how you liked it.