Aloo Palak Recipe

2.8 stars based on 4 Ratings
Aloo Palak Recipe

Aloo Palak or spinach potato curry is a hot favourite Punjabi dish filled with the nutrients of spinach and tastes heavenly as cooked with the aromatic spices. It makes a whole some meal with chapatis or paranthas.


Preparation Time : 30 minutes
Cooking Time : 20 minutes
Total Serving : 4
Ingredients For Aloo Palak Recipe :
  • Spinach, Chopped :     1 bunch
  • Onions, thin sliced :     2
  • large potatoes, boil :     2
  • Tomato, grated :     1
  • Green Chillies :     2
  • Ginger, grated :     1
  • Garlic, grated :     2 cloves
  • Turmeric powder :     1/4 tsp.
  • Red Chilli powder :     1 tsp
  • Cumin seeds :     1 tsp.
  • Coriander powder :     ½ tsp
  • Cumin powder :     ½ tsp.
  • Garam Masala powder :     1 tsp.
  • Asafoetida :     2 pinches
  • Kasuri Methi (Dried :     2 pinches
  • Pomegranate Seed pow :     1 tsp
  • butter :     1/2 tbsp.
  • salt to taste :    
  • Fresh Cream (optiona :     1 tbsp.

Preparation Method for Aloo Palak Recipe :

Aloo Palak Recipe 

aloo palak

Aloo Palak or spinach potato curry is a hot favourite Punjabi dish filled with the nutrients of spinach and tastes heavenly as cooked with the aromatic spices. It makes a whole some meal with chapatis or paranthas.

PREPARATION TIME : 30 minutes

COOKING TIME : 20 minutes

SERVINGS : 4

INGREDIENTS:

  • 1 bunch Spinach, Chopped
  • 2 Onions,  thin sliced
  • 2 large potatoes, boiled, peeled and diced in big pieces
  • 1 Tomato, grated
  • 2 Green Chillies
  • 1" piece Ginger, grated
  • 2 cloves Garlic, grated
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Red Chilli powder
  • 1 tsp. Cumin seeds
  • ½ tsp. Coriander powder
  • ½ tsp. Cumin powder
  • 1 tsp. Garam Masala powder
  • 2 pinches Asafoetida
  • 2 tbsp. Kasuri Methi (Dried Fenugreek leaves) – hand crushed
  • 1 tsp Pomegranate Seed powder
  • 1/2 tbsp. butter
  • 4 tbsp. ghee
  • salt to taste
  • 1 tbsp. Fresh Cream (optional)

METHOD:

  • Wash the spinach in cold water. Put in a pan with very little water and a pinch of salt. Cover and bring to boil over high flame for 2 minutes. Hold the blanched spinach under cold running water and cool it off.
  • Put the spinach in a mixer with green chillies and blend into a slightly coarse paste.
  • In a pan put ghee and fry the potatoes till light brown in colour. Drain and keep aside
  • In the remaining ghee add cumin seeds and let it sizzle.
  • Add ginger, garlic and onion and sauté till the onions become tender and translucent
  • Add tomato and fry for two more minutes
  • Add all the masalas and salt, except asafoetida and kasuri methi, and sauté till the ghee separates out
  • Add Spinach and Potato, mix well with the masala and let it start boil over a simmering flame. Cook for around 2 to 3 minutes.
  • Add cream if desired and cook for a minute
  • Sprinkle kasuri methi and mix well and let it stand covered for sometime with the flame turned off.
  • Before serving the dish, in a small pan melt butter and add asafoetida to it. Pour the hot butter and asafoetida mixture over the vegetable and mix gently.
  • Aloo Palak is ready to be served.

Last Updated: 5th August, 2011
Chef: Debjani Sen


Aloo Palak Recipe Videos :