Palak or spinach – I’ve used recent child spinach for this veg Aloo Palak recipe, however frozen spinach works properly too. If utilizing frozen spinach, you possibly can skip the blanching course of. For common Indian palak, discard the stems, as they have a tendency to have a barely bitter style.

Potatoes – I choose child Dutch yellow potatoes as they maintain their form properly and make the palak sabzi look very appetizing. You may also use every other small or regular-sized potato varieties that don’t flip mushy, like red-skinned, gold, or Russet potatoes.

Tomatoes, and onions – These add texture and quantity to the vegan Aloo Palak sabzi, making it heartier and extra flavorful.

Spices – methi seeds, cumin seeds, fennel seeds, coriander seeds, turmeric powder, crimson chilly powder, ginger paste, inexperienced chillies, gluten-free asafoetida, dried crimson chillies, and garam masala are the essential spices you will have on this Punjabi Aloo Palak recipe.

Aromatics – garlic, cilantro, and Kasuri methi deliver a wealthy, fragrant depth to this Dhaba-style Aloo Palak sabzi.

Different substances – A contact of besan (chickpea flour) helps thicken the gravy, whereas a small quantity of sugar balances the flavors, making a well-rounded style. Since this can be a vegan spinach sabzi recipe, use vegan ghee, plant-based butter or vegetable oil to make this recipe of Aloo Palak curry.