Quick Aloo Palak

Ingredients

• 16 oz Baby potatoes (Cut into pieces)
• Cooking oil (For heating the pan and sautéing)
• 1 Onion (Chopped)
• 1 tsp Garlic paste
• 0.5 tsp Turmeric powder (Quantity is partially obscured in the video text)
• 0.5 tsp Chili powder (Quantity is partially obscured in the video text)
• 1 tsp Coriander powder (Quantity is partially obscured in the video text)
• 2 Tomatoes (Chopped)
• 2 Green chilies (Chopped)
• 10 oz Spinach
• 1 cup Water (Added before covering and simmering)
• Dried fenugreek leaves (methi) (Stir in to enhance the taste; amount not shown)

Steps

1. 1

   Heat cooking oil in a pan.

2. 2

   Add the chopped onion and sauté until golden brown.

3. 3

   Add the garlic paste and sauté briefly.

4. 4

   Add the turmeric powder, chili powder, and coriander powder, stirring them into the onion mixture.

5. 5

   Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft.

6. 6

   Add the baby potato pieces and mix well with the tomato and spice mixture.

7. 7

   Add water, cover the pan, and cook over low-medium heat until the potatoes are halfway cooked, about 15 minutes according to the visible instructions.

8. 8

   Add the spinach, mix well, and simmer for 10 minutes.

9. 9

   Stir in dried methi to enhance the taste.

10. 10

    Continue cooking over low-medium heat for about 15 minutes, or until the potatoes are tender.

Notes

The OCR does not clearly show exact quantities for most ingredients, and the spice measurements are partially obscured. The visible instructions include both a 10-minute spinach simmer and a further 15-minute low-medium cooking period; cook until the potatoes are fully tender. The source does not specify a serving accompaniment.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• one-pan
• simmered
• quick meal