Palak Sabzi

Ingredients

• ▢2 tablespoons Oil
• ▢½ teaspoon Cumin seeds
• ▢1 medium or 1 cup Red onion chopped
• ▢1 Green chili finely chopped
• ▢½ teaspoon Ginger paste or freshly grated or crushed
• ▢½ teaspoon Garlic paste or freshly grated
• ▢2 medium or 2 cups Potatoes peeled and cubed
• ▢¼ teaspoon Turmeric powder
• ▢Salt to taste
• ▢1 teaspoon Red chili powder
• ▢1 teaspoon Coriander powder
• ▢2 cups Spinach (Palak) washed, chopped and tightly packed
• ▢⅓ cup Tomato chopped

Instructions 

Step 1: Heat the oil in a pan or kadai on medium heat. Once hot add cumin seeds and let them sizzle a bit and they get a little darker in color.

Step 2: Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until onion starts to soften and becomes light pink in color.

Step 3: Then add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.

Step 4: Add cubed potatoes, remaining salt, turmeric powder, red chili powder and coriander powder. Mix well so spices are coated evenly on the potatoes.

Step 5: Cover the pan and cook until potatoes are 80% cooked. You may need to check and stir once or twice in between to make sure that potatoes are not sticking to the bottom of the pan.

Step 6: Add chopped spinach and tomato. Mix, cover and cook until potatoes are 100% cooked (fork-tender). Meantime, spinach will also get cooked and tomatoes becomes soft (but not mushy).

Step 7: Turn off the stove and keep the palak sabzi covered for 5 minutes before serving to let the flavors mingle.