PALAK-ALOO SABZI / PALAK BHURJI WITH ALOO
We, the Delhites, are bidding goodbye to the winters these days. I always wish that it could last for a longer period as I love this season so as the freshest produce we enjoy at that time of the year. Anyways, the cycle of the seasons is a natural phenomenon and we should not interfere with this
While thinking all these I had gotten a chance to buy a good and fresh bunch of palak/spinach at my local vegetable vendor and decided to cook it with potatoes. Although potatoes are not in my favourite list as the spinach is but I had been having a batch of baby potatoes so immediately decided to cook palak bhurji with those cute baby potatoes. For this dish, I had chopped the blanched palak/spinach very finely and paired with potatoes and some aromatics to make such a delectable preparation.
WHAT IS BHURJI?
BHURJI is a side dish, prepared after chopping any vegetable very finely and then cooked by adding onions and a few aromatics along with some casual powdered spices. This easy peasy dish can be served at any course or be stuffed into sandwiches also. Apart from the veggies, the BHURJI is prepared with eggs to make the EGG BHURJI WITH MUSHROOMS as well as PANEER BHURJI. Some more BHURJI recipes are GOBHI KI BHURJI and SOYA KEEMA OR BHURJI
PREP TIME – 10 Minutes
COOK TIME – 10 Minutes
COURSE – Main
CUISINE – North Indian
AUTHOR – Bharti Dhawan
INGREDIENTS REQUIRED
• Palak/Spinach – 500 gms(washed, blanched and chopped fine)
• Baby potatoes – 4-5 (boiled)
• Finely chopped onions – 1 big sized
• Finely chopped tomatoes – 1 big sized
• Ginger-garlic-green chilly paste – 1 tsp
• Cooking oil – 2 tbsp
• Cumin/ jeera – 1 tsp
• Asafoetida/heeng – 1/2 tsp
• Whole red chilly – 1-2
• Red chilly powder – 1 tsp
• Turmeric/haldi powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Salt – 1 tsp or to taste
PROCEDURE TO COOK PALAK ALOO
1- Heat oil in a kadahi and add jeera, heeng and red chilly. Allow them to splatter
2- Add boiled baby potatoes and roast them till they get golden brown colour
3- Next, add the ginger-garlic-green chilly paste and saute it
4- Now add chopped onions. Cook till they get translucent
5- Next, add all the powdered spices and roast (bhunow) them for a second
6- Now add chopped tomatoes and cook till masala is prepared. At this stage add salt
7- Next, add blanched and chopped palak/spinach.
8- Cook the palak aloo sabzi till it leaves oil from the sides. The sabzi is ready, serve the tasty sabzi with roti or PARANTHA and KHEERE KA RAITA
NOTES
1- Any cooking oil can be used. I used mustard(sarson) oil and heated up to the smoking point
2- I blanched the palak first, but if you are short of time you can use finely chopped spinach leaves. They will be cooked and softened in no time
3- If baby potatoes are not available to you, boil and chop the regular ones into desired size cubes
4- The salt should be added while blanching the palak so adjust the quantity of it while cooking the sabzi
