Easy Aloo Palak Recipe | Delicious Indian Spinach and Potato Curry

Aloo Palak Recipe

Aloo Palak is a popular Indian vegetarian dish that combines the goodness of spinach and potatoes in a flavorful curry. This dish is not only easy to make but also packed with nutrients, making it a healthy and delicious option for lunch or dinner. The following recipe will guide you on how to make this mouth-watering dish at home.

Ingredients:

• 4 medium-sized potatoes, peeled and cubed
• 3 cups of fresh spinach, washed and chopped
• 1-inch piece of ginger, grated
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1 teaspoon of coriander powder
• 2-3 green chillies, finely chopped
• 1 teaspoon of cumin seeds
• Salt to taste
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chilli powder
• Water, as needed
• 2 tablespoons of oil

Instructions to cook:

1. Heat oil in a deep pan or a pressure cooker. Add cumin seeds and let them splutter.
2. Add finely chopped onions, ginger, garlic, and green chilies to the pan. Sauté until the onions turn translucent.
3. Add the cubed potatoes and cook until they are lightly browned.
4. Add turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and cook for a minute.
5. Add chopped spinach to the pan and mix well. Cook for a few minutes or until the spinach is wilted.
6. Add water to the pan, enough to cover the vegetables. If using a pressure cooker, cover with the lid and cook for 2-3 whistles. If using a pan, cover and cook until the potatoes are cooked through and the curry has thickened.
7. Check the seasoning and adjust if necessary.
8. Serve hot with roti, naan or rice.

This aloo palak recipe is easy to make and packed with nutrients, making it an ideal dish for a healthy and satisfying meal. The combination of potatoes and spinach creates a flavorful and nutritious curry that can be enjoyed by everyone.

Tips💡:

• Choose fresh and tender spinach leaves for a better texture and flavor.
• Cut the potatoes into small cubes to ensure they cook evenly and are easy to eat.
• For a spicier flavor, you can increase the quantity of green chilies or add a pinch of garam masala.
• Don’t overcook the spinach as it may lose its vibrant green color and nutrients.
• If you want a creamier texture, you can add a tablespoon of cream or yogurt to the curry after it’s cooked.
• To save time, you can use frozen spinach instead of fresh. Just make sure to thaw it and squeeze out any excess water before adding it to the curry.
• Adding a teaspoon of lemon juice at the end will enhance the flavor of the dish.
• Leftover Aloo Palak can be stored in the refrigerator for up to 3-4 days and reheated on the stovetop or in the microwave.
• You can also use this recipe as a base and experiment with other vegetables like carrots, peas, or cauliflower.

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