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.
- 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
- 2-3 green chillies, finely chopped
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 1/2 teaspoon of red chilli powder
- Water, as needed
- 2 tablespoons of oil
Instructions to cook:
- Heat oil in a deep pan or a pressure cooker. Add cumin seeds and let them splutter.
- Add finely chopped onions, ginger, garlic, and green chilies to the pan. Sauté until the onions turn translucent.
- Add the cubed potatoes and cook until they are lightly browned.
- Add turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and cook for a minute.
- Add chopped spinach to the pan and mix well. Cook for a few minutes or until the spinach is wilted.
- 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.
- Check the seasoning and adjust if necessary.
- 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.
- 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.
- 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.
- If you want a creamier texture, you can add a tablespoon of cream or yogurt to the curry after it’s cooked.
- 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.