Aloo Palak

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 3 cups- chopped spinach
  • 2 large - onion chopped
  • 2 large - potatoes boiled and peeled
  • 1 tomato - grated
  • 2 - green chillies
  • 1 inch - piece ginger
  • 1 tsp - lemon juice
  • 1/2 tsp - wheat or other flour
  • 1 tsp - red chilli powder
  • 1 tsp - cinnamon-clove powder
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - cumin seeds
  • 2 pinches - asafoetida
  • 1/2 tsp - garam masala
  • 1/2 tbsp - butter
  • 4 tbsp - ghee
  • salt to taste

How to Make Aloo Palak

  • Put the washed spinach in a pan.
  • Add very little water and a pinch of salt to it.
  • Cover and boil over a high flame for 2 minutes.
  • Cool it quickly, or hold under running water.
  • Put in a mixer, add green chilly and run for a minute.
  • Keep it slightly coarse.
  • Cut the potatoes into big pieces.
  • Heat ghee and fry potatoes till they turn light brown.
  • Drain the potatoes, keep aside.
  • In the same hot ghee, add cumin seeds.
  • Add the ginger, onion and fry till they become very tender.
  • Add the tomato and further fry for two minutes.
  • Add all the dry masalas and fry till ghee separates.
  • Add spinach and potatoes.
  • When it resumes to boil, sprinkle in flour and stir well.
  • Boil for 2-3 minutes.
  • Add lemon juice before serving.
  • Heat butter in a tiny saucepan and add the asafoetida.
  • Pour over the vegetable and mix gently.
  • Serve hot with parathas, naan or even with rice

EXPLORE CATEGORIES