As this is a kind of dry version of curry, this recipe goes well with chapathi or paratha recipes. Usually, my family loves to eat Aloo Palak recipe during the winter season.
Among all veggies, many of us like to eat potatoes and cauliflower. In Indian curries, we find many variants with this combination or individual ingredients.
Aloo Palak Recipe, How to Make Aloo Palak Recipe, Potato Spinach Curry
- Chopped spinach - 3 cups
- Onions finely chopped - 2 large
- Potatoes boiled and peeled - 2 large
- Tomato grated - 1
- Green chillies - 2
- Ginger - 1" piece
- Lemon juice - 1 tsp
- Wheat flour - 1/2 tsp
- Red chilli powder - 1 tsp
- Cinnamon-clove powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Cumin seeds - 1/2 tsp
- Asafetida - 2 pinches
- Garam masala - 1/2 tsp
- Butter - 1/2 tbsp
- Ghee - 4 tbsp
- Salt to taste
How to Make Aloo Palak Recipe:
- Put the spinach in a pan, add very little water (3/4 cup) and a pinch of salt. Cover and boil over a high flame for 2 minutes.
- Let it Cool, or hold under running water in a perforated vessel.
- Grind green chilli, keep slightly coarse, do not make very smooth. Keep aside.
- Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Keep it aside
- In the leftover hot ghee add ginger, cumin seeds, onions and fry(let them remain tender).
- Now add the tomato and further fry for two minutes.
- Add remaining dry masalas and fry till ghee separates.
- Add spinach and potatoes. When it starts boiling put the flour and stir well
- Boil for 2-3 minutes. Heat butter in a tiny saucepan and add asafoetida.
- Pour over the vegetable and mix gently. Add lemon juice just before serving
Aloo palak is ready. Serve hot with naan or parathas or even rice.