Dhaba Style Aloo Palak

5 from 2 votes

Rustic and smokey flavors come together to make this dhaba style aloo palak. It's a quick and easy dry sabzi that tastes best with roti or naan.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Author: Richa

Heat oil in a kadai, add jeera, hing, red chillies, onion, garlic & saute for 4 minutes.
6 tablespoons mustard oil, 2 teaspoons jeera, ½ teaspoon hing, 4 whole red chillies, 1 cup finely chopped onions, 4 teaspoons chopped garlic
Add cubed potatoes, all the spice powders, salt, tomatoes & green chillies and saute on high heat for 2-3 minutes to combine all the ingredients.
2 ½ cups potatoes, ½ teaspoon turmeric powder, 1 tablespoon kashmiri chilli powder, 2 tablespoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon amchur powder, 2 ½ teaspoons salt, ½ cup finely chopped tomatoes, 2 green chilies
Cook covered on low heat for 10-12 minutes till the potatoes are well cooked but not mushy. Keep stirring once every 3-4 minutes to make sure that the potatoes & masalas do not stick to the bottom of the pan.
Add chopped palak, sugar, cook for 4 - 5 minutes till the palak gets cooked and take it off the heat. Garnish with coriander leaves.
2 bunches chopped palak leaves, ½ teaspoon sugar, 2 tablespoons finely chopped coriander leaves

Using Mustard oil gives the authentic taste which may be replaced with any cooking oil of your choice.
Cook potatoes just till they are fork tender. Do not allow them to get mushy.
Use only the leaves of palak and not the stem.