aloo palak sabzi or vrat ke aloo palak recipe | navratri vrat recipes

by dassana on October 8, 2013

aloo palak sabzi – this is a simple and easy aloo palak recipe which you can make for navrati fasting or vrat. some people don't use palak or spinach during navratri vrat, so please consult your family elders to know about the navratri rules followed in your family.

i have already shared the general navratri vrat rules and recipes.

many recipes are made with aloo during fasting period. few more aloo recipes you can make for navratri vrat are vrat ke aloo, aloo jeera, aloo chaat, dahi aloo and aloo tamatar ki sabzi.

since this aloo palak sabzi is made for fasting, onions and garlic are not used. plus i have used only those spices and herbs which are used in navratri vrat. addition of carom seeds gives a nice aromatic flavor and taste to the sabzi. its a semi gravy dish. you can serve this aloo palak sabzi with singhare ki poori or rajgira ki poori or kuttu ka paratha.

if you are looking for more navratri recipes then do check khatta meetha kaddu, sabudana vada, sabudana khichdi, vrat ki idli, and vrat ka halwa.

aloo palak recipe for navratri fasting | navratri vrat recipes

Author: dassana

• 1 bunch spinach or palak
• 1 large potato or aloo, peeled and cubed
• 2 medium to large tomatoes or tamatar, finely chopped
• ½ to ¾ tsp carom seeds/ajwain
• a pinch of red chili powder
• 1 green chili, chopped
• ½ inch ginger, finely chopped
• 1.5 cups water
• 1 tbsp oil or ghee
• rock salt or sendha namak as required

1. heat oil or ghee in a pan.
2. crackle the carom seeds.
3. add the ginger and green chilies.
4. fry on a low flame till the raw aroma of the ginger goes away.
5. add the tomatoes and saute for 3-4 minutes on a low flame.
6. add the aloos and saute again for 2-3 minutes stirring in between.
7. add the palak/spinach and stir well.
8. pour water and add rock salt.
9. stir and cover the pan with a lid.
10. simmer on low to medium flame for 15-20 minutes or more till the potatoes are cooked.
11. check for a few times in between and if the veggie mixture looks dry add ½ cup of water and continue to simmer.
12. when the potatoes are cooked and the curry has become semi dry.
13. remove from the flame and serve aloo palak hot.

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