Recipe for Palak Aaloo or Spinach and Potato Subji
Ingredients needed: two to three cups of chopped spinach, one large tomato, chopped. Two red chilies, if they’re extra hot or hot ones, just add one but these are medium hot. A quarter of an onion, chopped; three cloves of garlic, one potato chopped in large pieces, ¼ teaspoon of haldi or turmeric powder, ¼ teaspoon of red chili powder, salt to taste and some oil. For the final bogar you will need some sliced onion, one teaspoon of zeera, some sliced garlic and one tablespoon of ghee or clarified butter. You can use oil instead for a healthier option. Crush the cloves of garlic, now add some red chili and crush that together. Add oil to a heated wok and then add the mixture that we just crushed which are the garlic and the red chili.
Now that we’ve sautéed the red chili and the garlic, we’ll add the onion and sauté that al together. After two minutes of sautéing, you can add the potato, fry for another two to three minutes and then add the red chili, the haldi or the turmeric powder and the salt. And then mix it all together. Now we’ll add the tomato and now the spinach. And we’ll mix it. After another two minutes of sautéing, you can cover it up and keep it for five to ten minutes to cook. You won’t need to add any water to the dish as the spinach will release water and help to cook the potato. Halfway through we’ll check if there’s enough water. And yet we can see some or if you don’t you can add some extra and just cover it up again.
After 10 to 15 minutes, we’ll open the lid up. The water has dried up quite a bit and we’ll just check if the potato is done. Yes, it’s easily sliced in half. If the potato hasn’t been done and the water has dried up, you can add approximately ¼ cup of water to soften the potatoes up. And now we’ll add the bagar. Now for the bagar, we’ll add the ghee to a hot pan and we’ll wait for that to melt. Once melted, we can add the zeera and let that crackle for a bit. And now we’ll add the onion and the garlic. Mix it all together. We’ll fry it until the onion is golden brown. Then it’s starting to brown up a bit and now add the bagar. Mix it together. We’ll dry up the spinach a bit more and then we’ll be done.
Now that the water has evaporated, we will serve. Your palak aaloo is ready to be served.