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Spinach and Potato Curry – Aloo Palak

Spinach and Potato Curry - Aloo Palak
Spinach and Potato Curry - Aloo Palak

Spinach and Potato Curry – Aloo Palak

Aloo palak recipe – Stir fried Indian spinach potato recipe. Aloo refers to potatoes & palak to spinach in Indian language. This aloo palak is a side dish from north Indian cuisine made by stir frying potatoes and spinach. It is a healthy and delicious vegan dish made with minimal use of spices. It can be eaten with roti, paratha, Poori or even with rice.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 6 peoople

Ingredients
  

  • 3 cups chopped spinach
  • 2 large onoins chopped fine
  • 2 large potatoes boiled and peeled
  • 1 to mato grated
  • 2 green chillies
  • 1 ” 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

Instructions
 

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

Notes

Note:
You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

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