Best Aloo Palakindian Potato And Spinach Curry Recipes
ALOO PALAK (INDIAN POTATOES & SPINACH)
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
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
ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)
Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-)
Provided by sashas kitchen
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
- Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
- Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
- Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
- Add spinach and potatoes,stir to combine,cook over low heat until thickend.
- Add cream or yogurt,Mix gently and cook for 2 more minute.
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Ingredients
Potatoes:
Potatoes are the star ingredient of this dish. They are typically peeled and chopped into bite-size pieces before cooking. Potatoes are an excellent source of carbohydrates and provide plenty of energy.Spinach:
Spinach is a leafy green vegetable that is packed with vitamins and minerals. It adds a pop of color and fresh flavor to the dish.Onions and garlic:
Onions and garlic are used as the base for the curry. They add depth of flavor and a slight sweetness to the dish.Tomatoes:
Tomatoes are used to add acidity and balance out the dish. They provide a slight tangy flavor and help to thicken the curry.Spices:
Aloo Palak is seasoned with a variety of spices, including cumin, coriander, turmeric, and garam masala. Each spice adds a unique flavor and aroma to the curry.Preparation
To make Aloo Palak, start by peeling and chopping the potatoes into bite-size pieces. Boil the potatoes until they are tender and set them aside. Next, wash the spinach and chop it into small pieces. In a separate pan, sauté the onions and garlic until they are translucent. Add in the tomatoes and cook until they are soft and pulpy. Then, add the spinach to the pan and cook until it is wilted. Add in the spices and stir well. Finally, add the boiled potatoes and mix everything together.Serving
Aloo Palak is typically served hot as a main dish with bread or rice. It is a hearty and filling meal that is perfect for vegetarians or anyone looking for a healthy and flavorful meal.Variations
There are many variations of Aloo Palak that can be made by adding or substituting different ingredients. Some people like to add paneer, a type of Indian cheese, for added creaminess. Others may add chickpeas or other vegetables such as carrots or peas for added nutrition.Conclusion
Aloo Palak is a classic Indian dish that is loved by many. It is simple to make and packed with flavor and nutrition. With its combination of potatoes and spinach, it is a perfect meal for any occasion.Valuable Tips for Making Aloo Palak, the Indian Potato and Spinach Curry Recipe
Indian cuisine is known for its diverse flavors and delectable dishes, and Aloo Palak is one such dish that stands out for its unique taste and nutritional values. Aloo Palak is a traditional Indian recipe made with potatoes and spinach, known as Aloo and Palak, respectively, that are blended with aromatic spices to create a mouth-watering curry. If you're interested in making Aloo Palak, there are a few tips and tricks you should keep in mind to ensure that the dish turns out to be a lip-smacking, authentic Indian recipe.1. Pick the Right Potatoes
Aloo Palak is all about the potatoes; therefore, it is essential to choose the right potatoes. The ideal potatoes for the recipe are waxy potatoes, such as Yukon Gold, that hold their shape well when cooked. Avoid using starchy potatoes, which can become mushy when boiled, ruining the dish’s texture.
2. Clean the Spinach Thoroughly
Spinach is an essential ingredient, and it is crucial to clean it correctly. Spinach leaves often carry a lot of dirt and debris, making it necessary to rinse the leaves thoroughly, multiple times. One way to do this is by placing spinach leaves in a large bowl of water, allowing the dirt to settle down and then removing the spinach leaves carefully from the water without disturbing the sediment.
3. Blanche the Spinach
Blanching spinach is a crucial step when making Aloo Palak as it gets rid of the dirt and wilts the leaves, making them more manageable to work with. To blanch spinach, bring a large pot of water to a boil and add the spinach leaves to the pot. Set a timer for 30 seconds and then remove the spinach from the pot and put them into a bowl of ice-cold water so that it maintains the bright green color.
4. Use Fresh Spices and Herbs
An important element of Indian cuisine is the use of fresh spices and herbs. Aloo Palak is no different, and it requires the use of fresh spices and herbs to bring out the best flavor. Spices and herbs can lose their flavor and aroma when sitting in the pantry for too long, so try to purchase spices in smaller quantities, and store them correctly to preserve their freshness.
5. Don't Overcook the Potatoes
One of the biggest mistakes people make when cooking Aloo Palak is overcooking the potatoes. The potatoes should be cooked until they are just fork-tender, about 10-12 minutes. Overcooking can cause the potatoes to disintegrate, ruining the dish.
6. Use Ghee or Oil
The right cooking fat makes all the difference in the final product, and Aloo Palak is no different. Ghee or oil is traditionally used in Indian cuisine and is the right choice for Aloo Palak. Ghee adds a nutty and rich flavor, whereas oil is more neutral. Either way, they both help the spices release their flavors, making the recipe more delicious.
7. Use Yogurt for a Creamy Texture
Adding a tablespoon of plain yogurt can make Aloo Palak creamier and richer, without altering the taste too much. The yogurt helps to balance out the spiciness of the dish, and it's a perfect substitute for cream, creating a healthier alternative while still getting the desired texture.
8. Garnish with Fresh Herbs
Garnishing your dish with fresh herbs will not only add vibrant colors to the dish but also help to enhance the flavor. Coriander, also known as cilantro, garnishes Aloo Palak perfectly. The fresh and earthy flavor of coriander compliments the spices in the dish and is an excellent finishing touch to the recipe.
In conclusion, making a delicious Aloo Palak requires the perfect blend of ingredients and spices. Following the tips above will help ensure you create a fantastic tasting, authentic Indian dish that's healthy and packed with nutritional benefits. So, don't be afraid to give it a try!