Best 2 Aloo Palakindian Potato And Spinach Curry Recipes

Aloo palak is a classic Indian dish made with potatoes and spinach in a creamy and flavorful sauce. It is a popular side dish or main course, and can be enjoyed with rice, roti, or naan. This versatile dish is not only delicious but also packed with nutrients from the spinach and potatoes.

This recipe provides step-by-step instructions for making aloo palak, along with variations for a vegan version and a spicy version. Additionally, the article includes a recipe for homemade paneer, a type of fresh cheese commonly used in Indian cuisine, which can be added to the aloo palak for extra flavor and texture.

Whether you are a seasoned cook or a beginner, this article has everything you need to make a delicious and authentic aloo palak at home. The recipes are easy to follow and provide helpful tips to ensure success. So, gather your ingredients and get ready to embark on a culinary journey to create this delightful Indian dish that will surely impress your family and friends.

Let's cook with our recipes!

ALOO PALAK

Aloo Palak image

Aloo Palak, the potato and spinach curry is one of the classic curries among Pakistani cuisines. This vegan curry is delicious to enjoy with roti/ chapati, naan bread, pitta bread or rice.

Provided by Devy Dar

Categories Vegetarian

Time 55m

Number Of Ingredients 15

Ingredients

600 gr/ 21.16 oz spinach.
300 gr/ 10.6 oz potatoes, cut in 1-inch chunks.
150 gr/ 5.3 oz brown onions, chopped.
1-inch ginger, minced.
4 cloves of garlic, minced.
1 ½ tsp ground cumin.
1 ½ tsp ground coriander.
1 tsp paprika powder.
½ tsp chilli powder.
½ tsp turmeric powder.
1 tsp coarse/ ground black pepper.
1 tsp table salt (or according to taste).
2 medium tomatoes, chopped.
⅓ cup/ 80 ml/ 2.7 fl.oz cooking oil.
1 tsp dried fenugreek leaves/ Kasoori Methi.

Steps:

In a medium cooking pot, heat the oil and fry the onions at medium heat until it turns light golden.
Then add in the minced ginger and garlic. Fry further for a minute or two.
Put all the spices and salt in. Give it a stir and leave to cook until the spices smell fragrant.
And then add the tomatoes in, stir well and let it cook with the lid on until the tomatoes are softened. Try to mash the tomatoes with the back of the spoon every now and again.
When the masala/ spices mix becomes thick and the oil separates from the spices, put the spinach in the masala/ spice mix. Stir it well until all the green leaves are mixed thoroughly with the spices/ masala. Put the lid back on and leave it to cook at medium heat for about 15 minutes.
Take care and keep checking the spinach to make sure it doesn't stick at the bottom of the pot. Sprinkle the fenugreek leaves and stir the spinach well.
Then add the potatoes in, mix well so that the potato pieces are covered with spinach and spices. Continue to cook with the lid on at low-medium heat for about 15 minutes or until the potatoes are fully cooked.
Enjoy your Aloo Palak with roti/ chapati, naan bread, or pitta bread. If you want, you can also eat it with rice.

Nutrition Facts : Calories 157 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 473 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

ALOO PALAK (INDIAN POTATOES & SPINACH)

Aloo Palak (Indian Potatoes & Spinach) image

I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

Provided by -Sylvie-

Categories Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

300 g spinach, fresh or frozen
2 garlic cloves, roughly chopped
1 inch fresh ginger, roughly chopped
2 onions, chopped
1 -2 green chili, chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspoon turmeric
4 tablespoons ghee or 4 tablespoons butter
1 teaspoon cumin seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon fresh cream (optional)
salt

Steps:

In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
Remove from the pan and blend to a fine puree and keep aside.
In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
Simmer for few minutes till the potatoes absorb the flavor.
Add fresh cream if desired.

Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7

Tips:

To save time, use pre-cut potatoes and spinach. You can also use frozen spinach if you don't have fresh spinach on hand.
If you like your curry spicy, add a green chili or two. You can also add a pinch of cayenne pepper.
Serve aloo palak with rice, roti, or naan. You can also add a side of yogurt or raita.
Aloo palak is a great dish to make ahead of time. It will keep in the refrigerator for up to 3 days.

Conclusion:

Aloo palak is a delicious and easy-to-make Indian curry that is perfect for a weeknight meal. It is a healthy and flavorful dish that can be enjoyed by people of all ages. So next time you're looking for a new curry recipe to try, give aloo palak a try. You won't be disappointed.