ALOO PALAK SABJI
ALOO PALAK SABJI
ALL THE HALLMARKS OF BEAUTIFUL KASHMIRI SABJI.
Potato and spinach, silverbeet or haakh are common components in sabji, and the cooking method and sparse spices familiar to every Kashmiri Hindu kitchen makes this recipe a traditionally delicious vegetarian curry. The absence of ghee also means the aloo palak sabji is vegan.
Find out more about the signature’s of Kashmiri cooking >
RECIPE DETAILS
Serves: 4
Prep time: 10 minutes
Cooking time: 30 minutes.
Dietary Style: Gluten Free | Dairy Free | Vegan | Vegetarian
INGREDIENTS
PRODUCE PREP
- 750 gm silverbeet or spinach rinsed and chopped
- 2/3 cup cold water
- 250 gm potatoes diced
STARTING MASALA
- 1/3 cup vegetable oil
- 4 cloves
- 2 strong pinches hing
- 2 tsp fine white salt
FINISHING MASALA
- 1.5 tsp fine white sea salt
- 1 tsp turmeric powder
- 2 tsp ginger powder
- 1 tsp red chilli powder
- 2 tbsp water
METHOD
How to make our potato and spinach sabji recipe.
STEP 1
In a large pot, steam the chopped silverbeet or spinach with two-thirds of a cup of water on a medium-high heat for 3 minutes or until softened. Transfer the wilted greens to a strainer and set aside.
STEP 2
In a kadai, heavy wok or heavy based pot heat the vegetable oil on high heat, adding the starting masala. Once hot and aromatic, add the cubed raw potatoes and shallow / stir fry on high heat for around five minutes or until the potatoes are browned on the outside and a little tender.
STEP 3
Stir the chilli powder in a small bowl with the 2 tbsp of cold water. Set by the stovetop.
Add the wilted spinach and the finishing masala and stir through. Once combined, add the chilli water and deglaze the pan. Stir for a few more minutes and serve hot with roti and dal. You can also use this sabji as a base for roast lamb, or well seasoned fish.
LEARN MORE ABOUT
KASHMIRI SABJI
What is Kashmiri food?
The food of Kashmir differs depending on the ethnicity of the cook, and the region. As Kashmiri Hindus, our family cooks food that is complex, warm, earthy and strong.
Where is Kashmir?
Kashmir is at the north of the subcontinent and borders China and Pakistan. Kashmir is divided into regions claimed by both Pakistan and India. It’s a mostly mountainous region known for its saffron and incredible beauty.
What does Kashmiri sabji taste like?
Delicious! The strength in the spicing and the complexity in the cooking techniques makes for very distinct sabjis that are rich and complex, but with an softness too. Iron fist in velvet glove flavour.
What are Kashmiri spices?
Our commonly used spices in our dabbas include Kashmiri chilli, ginger powder, fennel or aniseed powder, and whole spices like black cardamom, green cardamom and clove. Saffron is of course used, as is hing or asafoetida.
