To begin making the Aloo Palak Sabzi Recipe; we will first cook the spinach and aloo separately.
Heat a teaspoon of oil in a pan; add the chopped spinach, a little salt and saute the spinach until it becomes soft and tender. As the spinach cooks, you will notice that it releases water. Once soft increase the heat to high and saute the spinach until all the water from the spinach is evaporated. Turn off the heat, transfer the spinach to another dish and keep aside.
Wipe the same pan clean with the paper towel. Heat a tablespoon of oil; add in the cumin seeds, ginger, onions and sauté until the onions are lightly browned.
Add the potatoes, sprinkle some salt and stir fry until the potatoes are lightly roasted. Add the chopped tomatoes, turmeric, red chilli powder, cinnamon powder, garam masala powder and salt. Stir until all the ingredients are well combined.
Sauté this mixture for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices. At this stage stir in the sautéed spinach.
Cover the pan and simmer for another couple of minutes. Turn off the heat, transfer the sabzi to a serving dish.
Serve Aloo Palak Sabzi along with Panchmel Dal and Phulkas for an everyday meal.