Aloo Palak Recipe

 Ingredients for Spinach Paste

1 tablespoon Oil

3-4 cloves Garlic, roughly chopped

2 cups Spinach (palak), chopped

1 inch Ginger, roughly chopped

2 green chilies cut into big pieces

½ cup onion, roughly chopped

Ingredients for Aloo Palak

2 medium Potatoes, boiled and cut into pieces

2 + 1 teaspoons Oil

½ teaspoon Cumin powder

½ teaspoon Coriander powder

½ teaspoon Garam masala

½ cup Tomato, finely chopped

½ cup Water

½ teaspoon Kasoori methi

Salt to taste

Method

Step 1: In a nonstick pan over medium heat, warm 2 teaspoons of oil. Add diced potatoes and a little salt after it’s heated.

Step 2: Fry until the edges are only slightly golden. After some time, spin them around to ensure that they brown evenly on all sides. Remove it to a platter and set it away after it is finished.

Step 3: Heat one tablespoon of oil in the same pan over medium heat. Add green chilli, ginger, and garlic once it is hot. Saute the ginger and garlic for one minute, or until the raw aroma disappears.

Step 4: To speed the cooking process, add chopped onion and a pinch of salt. Cook until the onion softens and turns into a light pink colour.

Step 5: Add the spinach leaves, chopped. Cook for 1-2 minutes, or until the spinach is cooked. Overcooking causes spinach to lose its green hue.

Step 6: Allow the mixture to cool slightly before grinding into a smooth paste.

Step 7: Wipe the pan clean with a paper towel and heat the remaining 1 teaspoon of oil in it over medium heat.

Step 8: When the mixture is heated, add the diced tomatoes. Cook until the tomatoes have softened and become mushy. Using the back of the spatula, mash them together.

Step 9: Mix in the cumin powder, coriander powder, and the remaining salt. Cook for a minute after mixing.

Step 10: Mix in the prepared spinach puree. Add about 1/2 cup of water to the blender jar, swirl it around to remove any excess gravy, and then add that water to the pan, stirring to combine. Allow it to come to a boil.

Step 11: When it begins to boil, add the pan-fried potatoes and stir.

Step 12: Crush the kasoori methi and add the garam masala. Stir thoroughly and cook for 2 minutes.

Step 13: Adjust the consistency of the gravy by adding water or cooking it for a few minutes longer. The aloo palak is ready to eat.

Tips to Enhance the Taste

Cook until the spinach leaves are wilted. There’s no need to cook it any further once they are wilted.

There is no need to boil the aloo palak after adding the spinach paste. Only one boil is required. It loses its green tint as it simmers.

Allow the boiling potatoes to cool completely before chopping them into cubes. If you cut a warm or hot potato, chances are it will break or become mushy. You’ll obtain beautifully cut cubes when you cut the cooled potato.

Serving Ideas

Serve aloo palak with any type of Indian bread such as tandoori roti, ajwain paratha, garlic naan, or plain or beetroot roti. It can be served with either jeera rice or plain basmati rice. Serve papad, mango pickle, and Indian onion salad (pyaaz lachha) on the side for a complete dinner.

Nutritional Content in Aloo Palak Recipe

Calories 140 kcal

Fats 9g

Carbs 13g

Protein 3g