This traditional Aloo Palak options fork-tender potatoes in a clean, flippantly spiced creamy spinach sauce. It’s a flavorful spinach curry that is able to get pleasure from in lower than an hour, and pairs nice with rice and any variety of sides. Right here you’ll discover step-by-step images and directions for the best way to make a scrumptious aloo palak at dwelling!
About This Aloo Palak
There are a number of various kinds of improbable palak-based dishes that I prefer to make. The phrase palak means “spinach” in Hindi, so these dishes at all times embody some type of contemporary inexperienced spinach. Subsequently, palak recipes are usually splendidly flavorful and even wholesome. The phrase ‘aloo’ refers to potatoes.
I’ve shared lots of my favourite spinach recipes, reminiscent of this dry Palak Sabzi and Palak Khichdi. Nevertheless, I do favor richer palak recipes which have a clean sauce or gravy.
This Aloo Palak is just like Palak Paneer, that’s made with cubes of paneer (Indian cottage cheese), however as a substitute has tender items of boiled potatoes. So it’s a hearty, flavorful, and tremendous comforting vegetarian dish!
To offer the flippantly spiced curry a touch of candy and nutty taste, I add a little bit of gram flour (besan). Be at liberty to incorporate in your model as properly, or use maize flour (makai ka atta) for a similar little bit of sweetness.
In case you are not keen on potatoes, then select to omit them and make a easy spinach curry with out them utilizing this recipe as base. Or be happy so as to add in your most popular veggies.
Make a batch in lower than an hour and pair with traditional Punjabi sides for a satisfying dinner any evening of the week!
Step-by-Step Information
Learn how to make Aloo Palak
Cook dinner Potatoes (Aloo)
1. First, boil or steam 3 medium sized potatoes in a stovetop stress cooker or steamer or a pan. You too can steam them within the Prompt Pot.
Rinse the potatoes very properly in water. Place them in a 2 litre stovetop stress cooker and add sufficient water to cowl them fully.
On medium warmth stress cook dinner for about 7 to eight minutes or till the potatoes are softened and fork-tender. Ensure that to not overcook potatoes as they are going to collapse when cooking later.
When the stress drops down by itself within the cooker then solely open the lid. Drain all of the water and set the potatoes apart.
Word that you could additionally use 20 to 25 child potatoes as a substitute of normal potatoes.
2. When heat or cool, peel and quarter or cube the boiled potatoes. Put aside coated.
Blanch and Puree Spinach (Palak)
3. Rinse 1 bunch of palak leaves or spinach (200 grams) a few instances in water, after which drain the water very properly. Ensure that to wash the leaves and stems completely.
If the stems are tender, then add them. If they’re fibrous and stringy, then discard them.
4. In a pan, boil 2 to three cups of water with a beneficiant pinch of salt.
5. When the water involves a boil, then swap off the warmth and instantly add the spinach leaves into the recent water.
6. Cowl with a lid and blanch the palak in scorching water for 1 minute.
7. Drain and instantly place the palak leaves in chilly water for 1 minute. You possibly can add few ice cubes to make the water chilly.
8. Drain the water once more. Then add the drained spinach and 1 to 2 inexperienced chilies (1 teaspoon inexperienced chillies or serrano pepper) to a grinder or blender.
Puree till clean and put aside. You don’t want so as to add any water whereas mixing the blanched spinach.
9. Measure out the remaining substances, and set to the facet. You’ll be including these in a short time to a scorching pan, so it’s greatest to have every part prepped and able to go beforehand.
Sautéing Aromatics
10. Warmth 2 tablespoons of ghee (clarified butter), oil, or butter in a pan or kadai (wok). Preserve the warmth to a low.
11. Add 1 small tej patta (Indian bay leaf), 3 cloves and 1 damaged cinnamon follow the recent ghee.
12. Fry the spices till they change into fragrant on a low warmth and ensure they don’t burn.
13. Add ⅓ to ½ cup of chopped onions.
14. Sauté stirring usually on a low to medium-low warmth till the onion turns gentle brown.
15. Now add 1 teaspoon ginger-garlic paste.
16. Sauté for some seconds or till the uncooked aroma of ginger and garlic goes away.
17. Add ½ cup chopped tomatoes.
18. Sauté stirring usually till the tomatoes change into tender and mushy. The oil ought to begin separating from the edges of the combination.
19. Now add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing). Omit asafoetida in the event you should not have it.
20. Stir for five to 10 seconds.
Make Spinach Curry
21. Now add the ready spinach or palak puree to the pan.
22. Stir to mix and blend evenly.
23. Add 1.5 tablespoon besan (gram flour) or 1.5 tablespoon maize flour (makai ka atta). You possibly can swap gram flour with chickpea flour.
24. Stir with a wired whisk or a picket spatula in order that the besan dissolves and there aren’t any lumps.
Alternatively, you dissolve the besan in 3 to 4 tablespoons water and make a clean paste first. Then add this paste to the palak combination.
25. Add 1 cup of water or as required. You possibly can regulate the consistency by including roughly water.
26. Combine to mix to make a clean gravy or sauce.
27. Add salt and blend properly once more.
28. Simmer the gravy or sauce, till the spinach is cooked.
29. The spinach curry or gravy will barely thicken because it simmers. When you get to the specified consistency and in the event you merely wish to make a spinach curry, then cease at this step – serve the spinach curry garnished with ginger julienne.
At this level if making a easy spinach curry, you possibly can decide so as to add 1 to 2 tablespoons of sunshine cream or cooking cream. Combine the cream with the remainder of the curry.
Make Aloo Palak
30. Subsequent add the cooked potatoes.
31. Gently stir. You don’t wish to break the potatoes aside.
32. Simmer the aloo palak curry for two to three minutes extra, till the colour of the spinach adjustments from vibrant to a extra deep, earthy inexperienced.
33. Sprinkle in ¼ to ½ teaspoon garam masala powder and ½ teaspoon crushed kasuri methi leaves (dry fenugreek leaves).
Omit the dry fenugreek leaves in the event you should not have it readily available.
34. Stir and cook dinner the aloo palak gravy for one more minute.
35. In case you like, garnish aloo palak with a little bit of julienned contemporary ginger.
36. Serve Aloo Palak scorching or heat with some roti or paratha or naan or cumin rice or saffron rice or tandoori roti.
FAQs
You possibly can serve the curry by itself in a bowl, or ladle over steamed white rice, Saffron Rice, or cumin rice. Get pleasure from with roti or Tandoori Roti, paratha, or Naan. And it pairs deliciously with different refreshing sides, like Onion salad and cucumber salad.
In case you favor to have a richer and creamier curry, you possibly can add a little bit of dairy cream to the dish. Sub a number of the water added in step #27 with the cream to style and desired consistency.
I personally prefer to get pleasure from aloo palak the identical day it’s made. Nevertheless, leftovers will maintain properly within the fridge for 1 day. Let the curry cool, then switch to an hermetic container and refrigerate.
Extra Tasty Recipes To Attempt!
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By Dassana Amit
This aloo palak options fork-tender potatoes in a clean, flippantly spiced creamy spinach sauce. It’s a flavorful spinach curry that pairs nice with rice and with sides like roti, naan or paratha.
Prep Time 25 minutes
Cook dinner Time 20 minutes
Whole Time 45 minutes
Servings 4
Forestall your display from going darkish whereas making the recipe
This aloo palak submit from the archives (June 2013) has been republished and up to date on 2 October 2021.
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