vrat ke aloo palak recipe
Aloo palak recipe for fasting or vrat. This is a no onion no garlic spinach potato curry made for Navratri fasts.
medium bunch palak
- rinsed and chopped (spinach)
- peeled and cubed (aloo)
medium to large tomatoes
- finely chopped (tamatar)
red chili powder
(lal mirch powder)
- finely chopped (hari mirch)
- finely chopped or grated (adrak)
oil or ghee
rock salt or sendha namak as required
Heat oil or ghee in a pan.
Crackle the carom seeds.
Add the ginger and green chilies.
Fry on a low flame till the raw aroma of the ginger goes away.
Add the tomatoes and saute for 3-4 minutes on a low flame.
Add the aloos and saute again for 2-3 minutes stirring in between.
Add the palak/spinach and stir well.
Pour water and add rock salt.
Stir and cover the pan with a lid.
Simmer aloo palak curry on low to medium flame for 15-20 minutes or more till the potatoes are cooked.
Check for a few times in between and if the veggie mixture looks dry, then add ½ cup of water and continue to simmer.
When the potatoes are cooked and the aloo palak curry has become semi dry, remove from the flame.
Serve aloo palak sabzi hot.
If not making for fasts, then you can also add a pinch of asafoetida in the recipe.
full recipe -