Palak Aloo

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Prep Time 12 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 42 mins

Difficulty: Beginner

Servings: 4

Calories: 107 kcal

Best Season: Suitable throughout the year

Description

Palak Aaloo is a flavourful Asian vegan dish, which requires few ingredients and cooks in minimum time. This super healthy dish is a combination of spinach and potatoes, which can be cooked in any season and is a complete lunch/dinner table meal.

Best made with fresh spinach, and enjoyed with parathas in winter and homemade roti/chapati in summers. It can also be complemented with greek yogurt.

Ingredient title

500 g chopped fresh spinach (washed thoroughly and roughly chopped)
6 pc large baby potatoes (each cut into 4 pieces)
5 tbsp cooking oil
1 pc small onion (finely chopped)
6 clove garlic (finely chopped)
3 to 4 pc whole dry red chilli
1.5 tbsp greek yogurt (room temperature)
1 tsp salt (adjust to taste)
1/2 tsp red chilli powder
1 tsp cumin seeds
1/2 in cinnamon stick
1 tsp garam masala powder
1 tsp fennel seed powder
1 tbsp butter (optional)

Instructions title

1
In a cooking pot:
heat oil and add cumin seeds and saute for a minute.
2
After cumin is done:
add finely chopped onions, garlic, and whole red chilli and cook until onions are translucent.
3
Add potatoes and all the dry spices:
namely: salt, red chilli powder, cinnamon stick, garam masala powder, and fennel seed powder.
4
Cook potatoes:
on medium heat for 3 minutes while stirring occasionally, this will help cook the spices too.
5
Once the spices are cooked:
add yogurt and cook for another 2 minutes.
6
Next:
add spinach and saute for 5 minutes.
7
Cover and cook:
over medium-low heat for 20 minutes
do not add any water as spinach will release its water and this will be enough to cook the potatoes and spinach.
8
After 20 minutes:
reduce the flame to low and uncover, check that the potatoes are cooked through and water is evaporated.
if there is any water then evaporate it by cooking on medium heat and leaving the pot uncovered
9
Once all the mixture evaporates and potatoes are cooked:
the oil will separate and the dish is then ready to be served.
10
You can also put a tbsp of butter on top and let the dish rest for 10 minutes before serving.
remember to mix before dishing it out.
11
Enjoy with:
hot chapati, roti, nan bread, paratha or boiled white rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal

Note

Hello Lamb Karahi Recipe

Keywords: Palak Aaloo, Aaloo Palak, spinach curry, palak potatoes, spinach potatoes curry, paalak aalu, palak aalu, fresh spinach curry

Read it online: https://saltpepperandmasala.com/recipes/palak-aloo/

Sara Chaudhry

Discover the Flavors of India with Sara Chaudhry's Authentic Curry Recipes

Join me on a culinary journey being a curry enthusiastic and home cook. From traditional favourites to my own unique creations, my recipes are sure to delight your taste buds and bring the flavours of India/Pakistan into your home. From velvety kormas to fiery vindaloos, my easy-to-follow recipes and expert tips will help you create delicious, authentic curries that will impress your friends and family. Whether you're a seasoned cook or a beginner, My passion for curry will inspire you to experiment with new flavours and techniques.