0 0
Aloo Palak

Share it on your social network:

Or you can just copy and share this url

Nutritional information

257
kcal

Aloo Palak

Features:
  • Spicy
  • Veg
  • Vegan
Cuisine:
  • 30 min
  • Serves 4
  • Medium

Ingredients

Share

Aloo palak refers to cooked potatoes simmered in a gravy of blanched spinach and tempered with spices. Some aloo palak recipes feature a runny gravy of spinach, this version of aloo palak incorporates gram/maize flour that helps thicken the gravy a bit.

 

Health Benefits

  • Potatoes are a good source of potassium when eaten along with the skin. In fact, they rank higher than bananas in potassium content!
  • Spinach contains an abundance of folate and also has considerable amounts on vitamins K, A, E, and C and minerals, such as calcium, potassium, phosphorous, and zinc. Spinach also aids lactation and improves gut health.
(Visited 31 times, 1 visits today)

How to Make Aloo Palak

    1. clean the potatoes well, dice in to medium-sized pieces, and pressure cook until half-boiled.

    Note: you may keep the potato skins intact; they are extremely nutritious and alleviate any gas that potato starch is likely to cause.

    1. In a pot, bring water to a rolling boil, place spinach leaves, cover with a lid and blanch the leaves for 5 minutes.
    2. Drain and immediately place blanched spinach in cold water for 3-4 minutes.
    3. Strain the spinach again, transfer to a blending jar, add green chilies, and blend smooth.
    1. Heat ghee/oil/butter in a wok, and sauté bay leaf, cloves, and cinnamon till they become aromatic.
    2. Add the chopped onion and sauté till translucent.
    3. Add ginger-garlic paste and stir till the raw smell goes away.
    4. Add chopped tomato and stir till the tomato pieces become soft and mushy.

    Note: At this point, the oil should start releasing from the mixture.

    1. Add the turmeric powder and asafetida and stir for 5-10 seconds.
    2. Add the spinach puree and mix well.
    3. Add gram flour/maize flour and whisk until no lumps are visible. The mixture starts to thicken. Add water if necessary.

    Note: you can also dissolve flour in 3-4 tbsp of water prior to mixing it with the spinach mixture.

    1. Simmer the gravy till the spinach is completely cooked.
    2. Add the cooked potatoes and simmer for 2-3 minutes.
    3. Sprinkle the garam masala powder & crushed kasuri methi (dry fenugreek leaves) and give the dish a quick stir.
    4. Serve aloo palak hot with rotis, chapatis, parathas, or rice.

    Trivia

    Spinach originated in Persian (present-day Iran) and introduced into Europe in the 15th century.

    Florence in Italy was the home town of Catherine de Medici, a lover of spinach, who married the King of France in the 16th century. And that’s why dishes that feature spinach are called Florentine in Italian cuisine!

Bhavani

Set Dosa
previous
Set Dosa
next
Onion Pakora
Set Dosa
previous
Set Dosa
next
Onion Pakora

Add Your Comment