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Palak Aloo

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make

  • Drop washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  • Cover and boil over high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
  • After cooling grind in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
  • Keep aside.
  • Cut potatoes into big pieces. Heat ghee and fry potatoes till light brown.
  • Drain potatoes, keep aside.
  • In the same hot ghee add the cumin seeds.
  • Add ginger, onions and fry till very tender.
  • Add tomato and further fry for two minutes.
  • Add the dry masalas and fry till ghee separates.
  • Add spinach and potatoes.
  • When they begin to boil, sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  • Just before serving heat butter in a tiny saucepan, add asafoetida.
  • Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.