Aloo Palakis a popular Punjabi recipe combining cubed potatoes and pureed spinach with a dash of Indian spices. This delicious potatospinach curryis relatively easy to make and tastes yummy.
Aloo Palak
Aloo Palak Gravy is an effortless and healthy mix of spinach greens and the versatile veggie aloo (potato).
Baby potatoes are nicely tossed in a thick gravy of spinach puree, grated ginger and garlic, chopped onions, tomatoes and green chilies, with a sprinkling of Indian masalas.
Goodness of Spinach:
Spinach, a leafy green vegetable is low in fat and cholesterol and high in protein, Vitamin A and iron. The green superfood is packed with nutrients and excellent for your health.
To make this easy spinach based dish, first wash the spinach thoroughly and chop coarsely. Blanch the spinach leaves in hot water. Then, drain, cool and puree the spinach in the blender.
Next wash, peel and cube the potatoes. Boil the potato pieces till 3/4th done. Once cool, drain and keep aside.
Meanwhile chop finely an onion, slit one green chilli and grate ginger and garlic.
Also chop tomato.
Heat oil in a kadai and put in the cumin seeds. When they pop, add the grated garlic and ginger. Stir fry till the raw smell disappears.
Next add the chopped onion and green chilli. Fry till the onions brown.
Then, tip in the chopped tomato and cook covered till they become mushy, and the oil starts to ooze out.
Add the dry spices – turmeric, salt, coriander powder, garam masala powder and red chilli powder. Give everything a good stir.
Add the cubed potatoes and gently mix all the ingredients so that the potatoes are evenly coated with the masalas.
Finally tip in the spinach puree. Mix well and simmer the spinach potato gravy for a couple of minutes. The spinach and potato gravy is usually on the thicker side.
Remove and serve Aloo Palak Curry with Phulkas or Parathas.
If you are searching for more spinach recipes, then do try out Spinach Yogurt Dip
Punjabi style Aloo Palak Curry is a quick, easy and delicious dish made with fresh greens and potatoes. Try out this potato spinach curry recipe for rice or chapathi.
Course Side Dish
Cuisine Punjabi
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 179kcal
Author Shil
Ingredients
Potatoes – 2 medium
Palak – 1 ½ cups
Oil – ½ tbsp
Cumin Seeds – 1/4 tsp
Grated ginger – ½ tsp
Grated garlic – ½ tsp
Green chilli – 1
Onion – 1 small
Tomato – 1 small
Turmeric – ¼ tsp
Chilli powder – ½ tsp
Coriander powder – ½ tsp
Garam Masala Powder – ½ tsp
Salt to taste
Instructions
Wash the spinach and blanch in hot water. Puree the spinach in a blender. Peel and cut potatoes and partially cook.
Chop the onion and tomato. Slit the green chilli.
Heat ½ tbsp oil in a pan. Add 1/4 tsp cumin and allow to splutter.
Add grated ginger and garlic. Sauté till the garlic browns.
Add the chopped onion and green chilli. Fry for 2-3 minutes
Add the chopped tomato and cook till soft.
Sprinkle salt, turmeric, coriander pwd, garam masala pwd and red chilli powder. Mix well.
Add the partially cooked potatoes. Combine well.
Tip in the spinach puree. Mix and cook uncovered for 2-3 minutes. Remove and serve Spinach Potatoes Curry hot with Rotis.
Notes
You can blend in 1 tbsp of curd if required.
A pinch of asafoetida can be added to the dish.
A few drops of lemon juice can be sprinkled on top of the finished dish.
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