Aloo Palak is a delicious and nutritious Indian dish made with potatoes (aloo) and spinach (palak), cooked with a blend of aromatic spices. Here’s a simple recipe to make Aloo Palak at home:
Ingredients:
- 3-4 medium-sized potatoes, peeled and diced
- 2 cups fresh spinach leaves, washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and dice them into small cubes. Rinse them under water to remove excess starch. Drain and keep aside.
- Cooking the Spinach:
- Heat a pot of water and bring it to a boil.
- Add the chopped spinach leaves to the boiling water and blanch them for 2-3 minutes until they wilt.
- Drain the spinach and immediately transfer it to a bowl of ice-cold water to stop the cooking process.
- Drain again and then blend the blanched spinach into a smooth puree using a blender or food processor. Keep aside.
- Cooking the Aloo Palak:
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds to the hot oil. Let them crackle.
- Add chopped onions and green chilies. Sauté until onions turn golden brown.
- Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add diced potatoes to the pan and stir to coat them with the spice mixture.
- Cover and cook for about 8-10 minutes until the potatoes are almost cooked, stirring occasionally.
- Once the potatoes are almost cooked, add the spinach puree to the pan and mix well.
- Add garam masala and adjust the consistency by adding water if required. Let it simmer for another 5 minutes.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot Aloo Palak with roti, naan, or rice.
Tips:
- You can adjust the spice levels according to your taste preference.
- If you prefer a creamier texture, you can add a few tablespoons of cream or yogurt at the end.
- You can also add paneer cubes or boiled chickpeas for variation.
- Ensure that the potatoes are cooked through before adding the spinach puree.
- Aloo Palak tastes even better the next day, so it makes a great option for meal prep.
