Aloo Palak is a North Indian vegetarian, iron-rich, Spinach Curry vibrant green curry featuring pureed spinach and potatoes that are simmered in spices and flavored with dried fenugreek leaves and fresh cream. Makes for light, healthy and creamy textured curry and goes well with phulkas or parathas.
Aloo Palak Recipe
Aloo Palak Recipe
Prep & Cooking: 45 mts
Serves 5-6 persons
Cuisine: North Indian
Ingredients: Aloo Palak – Potato Spinach Curry
3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
2 bunches spinach â€“ blanch in hot water for 2 mts, place in cold water for few secs and make
1/2 tsp cumin seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
1 1/2 cups water (use the water in which spinach was blanched)
salt to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1â€ cinnamon stick)
1/2 tbsp malai (top of milk)
1/2 tsp kasuri methi
1 tbsp oil
1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sautÃ© the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes.
Aloo Palak – Potato Spinach Curry
Prep time: 10 min
Cook time: 35 min