To begin making the Aloo Palak Sabzi Recipe; we will first cook the spinach and aloo separately and prep all the ingredients and keep ready.

Half the potatoes and add it into the pressure cooker. Add 1/4 cup water and pressure cook the potatoes for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally. 

Once the pressure releases, and the potato has cooled down, peel the skin of the potatoes and cut them into large cubes and keep aside.

Heat a teaspoon of oil in a pan over medium heat; add the cumin seeds, onions, ginger, garlic, cinnamon and bay leaves. Saute the onions until the onions soften and turn lightly golden brown. 

At this stage at the spinach, sprinkle little salt and saute the spinach until it wilts down completely. 

Once the spinach softens, 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 the turmeric powder, red chilli powder and the potatoes.

Sprinkle some salt and stir fry until the potatoes are lightly roasted. Finally stir in the coriander powder, garam masala powder and stir well until all the ingredients are 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 5 minutes to allow all the flavours to come through.

Check the taste of the Aloo Palak Sabzi and adjust salt or chilli accordingly.

Turn off the heat, transfer the Aloo Palak Sabzi to a serving bowl and serve hot.

Serve Aloo Palak Sabzi along with Panchmel Dal and Phulkas for a wholesome lunch or dinner.