Website of the Year India 2016



Tasty Palak Aloo Recipe

Tasty Palak Aloo is a popular Indian Side Dish
Author :
 
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 500 g - Spinach
  • 3 - medium Potatoes
  • 2 - Onions
  • 2 - Tomatoes
  • 5 to 6 - Green chillies chopped
  • 1.5 tsp - Ginger paste
  • 1 tbsp - Garlic paste
  • 1 tsp - Turmeric powder
  • 1 tsp - Red Chilli powder
  • 1 tbsp - coriander powder
  • 1 tsp - Cumin seeds
  • 1 tsp - Mustard Seeds
  • 1 tbsp - Garam Masala
  • 1 tbsp - kitchen king masala
  • 1 tsp - Jeera powder
  • 3 to 4 - tejpatta
  • 7 to 8 - Curry leaves
  • 1/4 cup - grated Coconut
  • 3 tbsp - oil
  • 1 to 1.5 tbsp - Ghee
  • Salt to taste
  • How to Make Tasty Palak Aloo:

    1. Wash the spinach and grind it to fine paste (you can also finely chop it).
    2. Finely chop onions and tomatoes. Peel the potatoes, cut them into equal small rectangles and soak them in water for 10 mins.
    3. Take oil in a pan, heat it and add mustard seeds to the oil.
    4. When the seeds splutter, add cumin seeds, tejpatta, curry leaves, ginger paste, garlic paste and green chillies.
    5. Fry for a minute, add turmeric powder and red chilli powder to it.
    6. Now add the finely chopped onions and fry them till golden brown.
    7. Add the tomatoes and potatoes to it.
    8. Add salt as per taste.
    9. Add 1/4th cup of water, cover the pan with a lid and let the potatoes cook on a medium flame.
    10. Once the potatoes start breaking easily, fry them for some time so the water evaporates and potatoes turn golden brown.
    11. Keep them aside.
    12. In a pan take ghee, add coconut and grinded spinach to it.
    13. Add garam masala, coriander powder, cumin powder, kitchen king masala to it.
    14. Now add water and let it cook till the spinach turns deep dark green and the gravy becomes thick.
    15. Add the potatoes and cook for a minute or two.
    16. Add salt if required.
    17. Can garnish it with coconut and chopped onion.
    18. Served best with parathas.





     

    Bawarchi of the Week

    Anamika Sharma

    Anamika Sharma

    Anamika Sharma is a passionate foodie and her mission is to spread the love for Indian cooking to all.

    know more
  • Hyderabadi dum biryani

    Hyderabadi dum biryani

    Non-Vegetarian

  • Scrambled Paneer (Cheese)
  • Mutton Yakhni Pulao

    Mutton Yakhni Pulao

    Non-Vegetarian