Aloo Palak is a healthy, gluten-free, vegan dish that comes together quickly with just a few fresh ingredients. This easy spinach and potato dish will steal your heart! This Punjabi aloo palak recipe takes only 25 minutes to prepare and is ideal for a quick nutritious weeknight dinner! Eat it on its own or with flatbread for a filling supper.
| Recipe Name | Aloo Palak Recipe |
| Place of Origin | North Indian |
| Total Time Taken | 25 minutes |
| Preparation Time | 5 minutes |
Aloo Palak Recipe
Ingredients for Spinach Paste
- 1 tablespoon Oil
- 3-4 cloves Garlic, roughly chopped
- 2 cups Spinach (palak), chopped
- 1 inch Ginger, roughly chopped
- 2 green chilies cut into big pieces
- ½ cup onion, roughly chopped
Ingredients for Aloo Palak
- 2 medium Potatoes, boiled and cut into pieces
- 2 + 1 teaspoons Oil
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ teaspoon Garam masala
- ½ cup Tomato, finely chopped
- ½ cup Water
- ½ teaspoon Kasoori methi
- Salt to taste
Method
Step 1: In a nonstick pan over medium heat, warm 2 teaspoons of oil. Add diced potatoes and a little salt after it’s heated.
Step 2: Fry until the edges are only slightly golden. After some time, spin them around to ensure that they brown evenly on all sides. Remove it to a platter and set it away after it is finished.
Step 3: Heat one tablespoon of oil in the same pan over medium heat. Add green chilli, ginger, and garlic once it is hot. Saute the ginger and garlic for one minute, or until the raw aroma disappears.
Step 4: To speed the cooking process, add chopped onion and a pinch of salt. Cook until the onion softens and turns into a light pink colour.
Step 5: Add the spinach leaves, chopped. Cook for 1-2 minutes, or until the spinach is cooked. Overcooking causes spinach to lose its green hue.
Step 6: Allow the mixture to cool slightly before grinding into a smooth paste.
Step 7: Wipe the pan clean with a paper towel and heat the remaining 1 teaspoon of oil in it over medium heat.
Step 8: When the mixture is heated, add the diced tomatoes. Cook until the tomatoes have softened and become mushy. Using the back of the spatula, mash them together.
Step 9: Mix in the cumin powder, coriander powder, and the remaining salt. Cook for a minute after mixing.
Step 10: Mix in the prepared spinach puree. Add about 1/2 cup of water to the blender jar, swirl it around to remove any excess gravy, and then add that water to the pan, stirring to combine. Allow it to come to a boil.
Step 11: When it begins to boil, add the pan-fried potatoes and stir.
Step 12: Crush the kasoori methi and add the garam masala. Stir thoroughly and cook for 2 minutes.
Step 13: Adjust the consistency of the gravy by adding water or cooking it for a few minutes longer. The aloo palak is ready to eat.
Tips to Enhance the Taste
- Cook until the spinach leaves are wilted. There’s no need to cook it any further once they are wilted.
- There is no need to boil the aloo palak after adding the spinach paste. Only one boil is required. It loses its green tint as it simmers.
- Allow the boiling potatoes to cool completely before chopping them into cubes. If you cut a warm or hot potato, chances are it will break or become mushy. You’ll obtain beautifully cut cubes when you cut the cooled potato.
Serving Ideas
Serve aloo palak with any type of Indian bread such as tandoori roti, ajwain paratha, garlic naan, or plain or beetroot roti. It can be served with either jeera rice or plain basmati rice. Serve papad, mango pickle, and Indian onion salad (pyaaz lachha) on the side for a complete dinner.
Nutritional Content in Aloo Palak Recipe
| Calories | 140 kcal |
| Fats | 9g |
| Carbs | 13g |
| Protein | 3g |
Frequently Asked Questions About Aloo Palak Recipe
Q. What happens if you overcook spinach?
If you leave the spinach to simmer any longer, the leaves become sticky and the bitter flavour becomes more noticeable. Cooked spinach should not be reheated once it has been refrigerated. This overcooks the leaves, resulting in a more bitter flavour than if they were freshly prepared.
Q. How long does palak need to cook?
Place 1 pound of washed fresh spinach, covered, in a small amount of boiling, salted water to cook. If you're wondering how long spinach should be boiled for - remember that it shouldn't take very long. Start your timer as soon as the steam begins to froth. Cook until tender - about 3 to 5 minutes.
Q. How is palak beneficial to our health?
Potassium is one of many essential minerals that is abundant in spinach. Your blood pressure can be lowered by eating foods high in potassium. The antioxidant lutein which helps prevent age-related eye conditions including macular degeneration and cataracts, is also present in spinach.
Q. Is palak beneficial to skin?
A protein called collagen helps your body produce new skin cells, giving you a more youthful appearance. Getting adequate vitamin C helps prevent you from looking dull and encourages firmer, bouncier skin and spinach is a fantastic source of this vitamin.
Q. How is palak preserved?
If the spinach is loose, wrap it in dry paper towels or clean dishcloths, put it in a freezer bag or other sealed plastic container, and store it in the crisper drawer. If the spinach was packaged separately, just place a towel or piece of cloth inside the container, seal it, and place it in the crisper.
Q. Is Palak good for the stomach?
High in both fibre and water, spinach aids in preventing constipation and promoting a healthy digestive system.
Q. How should spinach be prepared without losing its nutrients?
Boiling water should be used to soak the spinach for one minute. Remove the spinach that has been blanched and place it right away in a pot of cold water. The best and most suggested way is this one! Blanched spinach retains all of its nutritional value while being perfectly prepared and free of harmful bacteria.
