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Aloo Palak Recipe

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Nutritional information

257
kcal

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Aloo Palak Recipe

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

Ingredients

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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.
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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!

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