We all need a pile of simple recipes which get ready in no time at all. A staple such as aloo matar palak is a must on the menu once in few days at home. It works so well with rotis and chapathis. Just a little curd on the side may be with a small piece of pickle makes it super delicious.
The stages of making aloo matar palak is what makes it so easy to make. Chop potatoes, let them saute in some simple spices and oil. Meanwhile get palak ready, throw in matar and chopped palak. Season and let them all cook. Ready to serve, nice & simple!
You can pretty much add in kind of masala you like to these kind of sabzis. Aloo matar palak is a very forgiving type of sabzi, even a little amchur or red chilli powder is enough to flavour it. Only thing to remember is to use fresh aloo matar palak. Deliberately I did not add an ‘&’ here 🙂 Try more sabzis from FOI, aloo jeera
- 1-2 chopped potatoes chopped
- 2 cups chopped palak/spinach
- 1 Tsp jeera
- ½ Tbsp oil
- ½ broken red chilli
- 1 Tsp dhania powder
- A pinch of hing
- Salt to taste
- 1clove chopped garlic
- ½" chopped ginger
- 1 chopped green chilli chopped
- ½ Cup green peas
- Wash, peel and dice potatoes
- Par-boil the potatoes in hot water till they turn slightly soft
- Chop ginger, garlic and green chilli
- In a pan, heat oil and add jeera, let it splutter
- Throw in a broken red chilli and a pinch of hing
- Chopped ginger, garlic and green chilli can go in next
- Fry till the raw smell disappears
- Drain water from par-boiled potatoes and add them to the masala
- Mix to coat well
- Finely chop palak add it to aloo masala
- Add green peas and mix well
- Sprinkle dhania powder and salt to taste
- Cover and cook till potatoes are completely cooked and palak and peas are cooked
- Serve hot with rotis/chapathis
If you do not have dhania powder, crush dhania/coriander seeds quickly in a mortar and add it
Potatoes can be cooked in pressure cooker and then added by roughly chopping them too
Aloo Matar Palak Stepwise:
Wash, peel and dice potatoes
Par-boil the potatoes in hot water till they turn slightly soft
Chop ginger, garlic and green chilli
In a pan, heat oil and add jeera, let it splutter
Throw in a broken red chilli and a pinch of hing
Chopped ginger, garlic and green chilli can go in next
Fry till the raw smell disappears
Drain water from par-boiled potatoes and add them to the masala
Mix to coat well
Finely chop palak add it to aloo masala
Add green peas and mix well
Sprinkle dhania powder and salt to taste
Cover and cook till potatoes are completely cooked and palak and peas are cooked
Serve hot with rotis/chapathis
