Aloo Palak (Spinach & Potato Curry) is likely one of the hottest Indian dishes the place spinach and potatoes are cooked along with spices. Naturally vegetarian and vegan, my straightforward do-it-yourself model of aloo palak makes use of minimal spices which makes it so comforting. Tastes finest with flatbread like roti or paratha!
Potatoes are added to loads of Indian curries and gravies. I feel we now have this behavior of including potatoes to something and all the pieces.
I feel it’s a common factor – the love for potatoes! Isn’t it? You add it to cauliflower, you get aloo gobi. You add it to beans you get aloo beans and also you add it to spinach you get aloo palak. This must be probably the most standard Indian dishes made with spinach after palak paneer.
What’s Aloo Palak
Aloo Palak is an Indian spinach and potato curry made with potatoes, spinach and spices. There are numerous methods to prepare dinner aloo palak, it may be made with onions, with out onions, with or with out tomatoes. It may be made with a gravy or like a stir fry. It may be made with boiled potatoes or uncooked. It may also be made with frozen spinach. Mainly, there’s no proper or fallacious solution to make aloo palak.
The most typical (and likewise probably the most conventional) model is the one which I’m sharing right here. It’s made with very primary spices and is a stir fry aloo palak that means there’s no gravy right here.
This Aloo Palak is considered one of my private favorites. My mother used to make it so much throughout winters once we would get actually good contemporary spinach out there. In truth potatoes with any greens could be a continuing characteristic on our desk throughout winters. I’ve at all times loved my greens and this aloo palak is one thing I make usually.
This recipe in a method is a mirrored image of what I grew up consuming. Such easy sabzi like this aloo palak, dal and roti was once my lunch and dinner each single day.
Elements Required
Potatoes: it’s one the important thing substances for this recipe. You should utilize both russet potatoes or Yukon gold potatoes on this recipe. Simply bear in mind to cube them into 1/2 inch cubes else they’ll take loads of time to prepare dinner.
Spinach: that is the opposite principal ingredient of this aloo palak recipe. You should utilize both contemporary or frozen spinach. You should utilize child spinach or common spinach. For this dish, I like to cut the spinach by hand however you should use a meals processor. I’d not suggest including spinach to this dish with out chopping it. That adjustments the feel and taste of the dish.
Spices: I’ve used very minimal spices on this recipe like coriander powder, turmeric and a bit of little bit of garam masala. There are additionally some complete spices like cumin seeds and dried purple chilies.
Garlic: spinach and garlic are a match made in heaven and I like including tons of garlic to my aloo palak. In case you are not a garlic fan, you may undoubtedly cut back the quantity and even skip it.
Why We Love This Recipe
- It’s vegan and could be simply made gluten free.
- It’s mildly spiced so the flavors of potato and spinach actually shine although.
- Is a good way to include extra spinach in your food regimen.
- The dish goes nicely with any flatbread like roti and may also be served together with dal and rice.
I’ve used loads of spinach on this recipe. It’s virtually loaded with spinach. If that’s an excessive amount of for you or you might be extra of a potato fan, simply reduce down on the spinach.
I don’t miss an opportunity to load up on the greens each time I can. So, for me this was excellent. And my mother made it in the identical method too. I suppose mothers by no means wish to miss an opportunity to feed their children as a lot greens as they’ll. Proper?
Step by Step Directions – Easy methods to Make Aloo Palak
1- Warmth 1 tablespoon of oil in a big pan on medium warmth. You should utilize any oil of selection right here, I used avocado oil. As soon as the oil is scorching, add 1/2 teaspoon cumin seeds and allow them to sizzle for a couple of seconds.
2- Then add the next:
- pinch of hing (asafetida)
- 5 to six garlic cloves, chopped
- 2 to three dried purple chilies, damaged
3- Cook dinner for 1 minute till the garlic begins altering colour. Then add 1 small chopped onion.
4- Cook dinner the onion for round 3 minutes till smooth and translucent.
5- Stir within the chopped potatoes and blend. I used 2 to three medium potatoes (round 500 grams) and chopped them into 1/2 -inch cubes earlier than utilizing within the recipe.
6- Then add the next spices:
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon purple chili powder (use Kashmiri purple chili powder if you would like it much less spicy).
- 1/2 to three/4 teaspoon salt (to style)
Stir the spices with the potatoes after which add 3 tablespoons of water.
7- Toss to mix till all of the potatoes are nicely coated with the masala.
8- Shut the pan with a lid and let potatoes prepare dinner for 7 to eight minutes till virtually executed on medium warmth. Open the lid and stir each 2 minutes or so. Bear in mind to cube potatoes small else they’ll take for much longer to prepare dinner.
9- Now, begin including chopped spinach in components I added round 10 oz spinach right here. You’ll be able to cut back the quantity when you like.
10- Stir after every addition till the leaves wilt. Cook dinner for 3 to 4 minutes after including all of the spinach on medium warmth.
11- Add 1/4 teaspoon of garam masala and blend. It’s possible you’ll skip the garam masala right here if you wish to preserve it tremendous easy.
12- Squeeze in juice of half lemon and blend. There shouldn’t be any water left at this level. Flip off the warmth and serve scorching!
Serving Solutions
You’ll be able to serve aloo palak with roti, tandoori roti, parathas or a aspect dish with rice and dal. You too can pair it with quinoa and dal. My favourite to eat aloo palak is certainly with scorching rotis and dal.
Professional Suggestions
- Spice ranges: To make the dish spicier, it’s possible you’ll use inexperienced chili within the recipe. You too can use extra of the purple chili powder.
- Quantity of spinach: you may add roughly spinach relying on how a lot spinach you want in your aloo palak.
- Measurement of potatoes: it’s vital to cube the potatoes to 1/2 inch cubes. For those who reduce them into huge items, they aren’t going to prepare dinner within the period of time talked about within the recipe.
- Go straightforward on spices: the great thing about this dish lies in its simplicity. Don’t add too many spices as we wish the flavors of spinach and potatoes to shine by means of. You’ll be able to add some kasuri methi (dried fenugreek leaves) on the finish if you would like.
Steadily Requested Questions
This specific recipe isn’t gluten free as a result of I’ve used hing (asafetida). To make it gluten free, merely skip the hing or use a gluten free hing.
You should utilize chopped frozen spinach to make this recipe. With frozen spinach, you may have to prepare dinner it longer to do away with the moisture. I’ve personally at all times made this recipe with contemporary spinach.
It tastes finest when loved instantly. Nonetheless, in case you have leftovers, preserve it refrigerated and devour them inside 48 hours
For those who’ve tried this Recipe then don’t neglect to fee the recipe! You too can observe me on Fb, Instagram to see what’s newest in my kitchen and on YouTube to observe my newest movies.
This submit has been up to date from the recipe archives, first revealed in 2015.
Aloo Palak
Aloo Palak is an easy vegan Indian model stir fry the place potatoes and spinach are cooked with minimal spices. Tastes nice with any flatbread or a aspect dish with rice and dal
-
Warmth oil in a big pan on medium warmth. As soon as the oil is scorching, add the cumin seeds and allow them to sizzle for a couple of seconds.
-
Then add hing, chopped garlic and dried purple chilies. Break the dried purple chilies earlier than including to the pan for extra warmth. Cook dinner for 1 minute till the garlic begins altering colour to mild brown. Then add the chopped onion.
-
Add the chopped onions and prepare dinner for 3 minutes till smooth and translucent.
-
Stir within the chopped potatoes together with turmeric powder, coriander powder, purple chili powder and salt. Stir to mix. Additionally add 3 tablespoons water and blend till all the pieces is nicely mixed. Bear in mind to cut potatoes small, round 1/2 inch else they’ll take time to prepare dinner.
-
Shut the pan with a lid and let potatoes prepare dinner for 7 to eight minutes till virtually executed on medium warmth. Open lid and stir each 2 minutes or so.
-
Begin including the chopped spinach slowly. Stir after every addition till the leaves wilt. Cook dinner for 3 to 4 minutes after including all of the spinach.
-
Add garam masala (non-obligatory) and blend. Squeeze in lemon juice and blend. There shouldn’t be any water left at this level. Serve aloo palak with a aspect of roti.
- To make this recipe gluten-free, skip the hing (asafetida) or use a gluten-free asafetida.
- For those who don’t need an excessive amount of spinach in your aloo palak, you may undoubtedly use much less of it
- Ensure to cut potatoes into 1/2 inch cubes else they’ll take a for much longer time to prepare dinner.
Energy: 118kcalCarbohydrates: 20gProtein: 5gFats: 2gSodium: 82mgPotassium: 969mgFiber: 5gSugar: 1gVitamin A: 8010IUVitamin C: 40.3mgCalcium: 129mgIron: 6.1mg
