A dish of aloo palak - Pakistani spinach and potato curry aloo palak: potato and spinach curry in pakistani style - Aloo saag 2 819x1024 660x330 - Aloo palak: potato and spinach curry in Pakistani style

Aloo palak: potato and spinach curry in Pakistani style

Aloo palak is potato and spinach curry, and it’s a well-liked vegetarian curry amongst Indian/ Pakistani cuisines. It’s virtually all the time a must have menu merchandise at gatherings.

Aloo Palak

It’s such a flexible curry that you may prepare dinner it with gravy or dry it like a stir-fry. 

Whichever you determine, it’s certainly a vegan dish that may fulfill your urge for food. Serve it with roti/ chapati, naan bread, flatbread, or pitta bread. However I’d say having fun with it with rice is nearly as good as properly, if not higher. 

Aloo Palak is sort of all the time served at particular events comparable to household gatherings, weddings, birthdays, Eid celebrations, and many others. 

Spinach and potato curry - Pakistani aloo palak aloo palak: potato and spinach curry in pakistani style - Aloo saag 2 819x1024 - Aloo palak: potato and spinach curry in Pakistani style

And identical to any meals recipe, there are countless variations of how you can make Aloo Palak.

The recipe I’m sharing with you relies on my sister in regulation’s recipe. However as all the time, I’ve tweaked the recipe. And I’m proud of it now as my household and associates approve of it too. 

What you want

To make aloo palak, you will want potatoes, spinach, spices and cooking oil. 

In the case of spud, I feel waxy potatoes comparable to child potatoes, Charlotte, or Jersey Royals are finest. 

Don’t use floury potatoes that you simply use for mashed potatoes. As a result of they are going to break and go mushy. And also you don’t need that. 

As for the spinach, you should utilize both recent spinach or frozen spinach. And a few individuals like utilizing tinned spinach too. Although I personally don’t just like the canned ones as they’re like pulp. 

Similar to most Pakistani salan aka curry, this potato and spinach curry use fundamental spices comparable to onion, ginger, garlic, floor cumin, floor coriander, turmeric powder, crimson chilli powder, and coarse/floor black pepper.

However you want addition of herb for this curry. That’s fenugreek leaves. 

You may both use dried fenugreek leaves or recent ones. Should you select the latter, be sure you add them proper after placing the spinach to prepare dinner. As a result of fenugreek leaves take alongside to melt. 

Final however not least, you want cooking oil.

I desire utilizing impartial ones like rapeseed oil or sunflower oil. However you’ll be able to select whichever oil you want. And in the event you desire, you can even add a tablespoon or two of ghee in the direction of the top of cooking. 

The right way to make 

There are quite a few methods of creating Aloo Palak, however the one I’m sharing right here is probably the most sensible approach. And it has all the time given me good outcomes.

First, fry your chopped onion along with your most popular oil/ fats till translucent earlier than you add crushed ginger and garlic.

You then put all of the spices and proceed frying for about two minutes till the spices launch aroma. Subsequent, add chopped tomatoes and allow them to prepare dinner longer till you get a clean masala (cooked spices).

Attempt to mash the tomatoes each now and once more till your masala (spices) flip like a clean sauce. After which put the spinach in, adopted by potatoes and Kasuri Methi (fenugreek leaves).

Should you use frozen spinach, you prepare dinner it first till it’s totally thawed and midway cooked. You then add in the fenugreek leaves/ Kasuri methi and the potatoes. 

Go away it to prepare dinner till every part is totally cooked and all of the juice evaporates.

And in the event you use recent spinach, you add in the cubed potatoes and prepare dinner additional till the spuds are half-cooked. 

It might probably take about 20 minutes to half-hour to prepare dinner Aloo Palak with a bit of little bit of gravy. 

Should you desire it dry, simply let it prepare dinner a bit longer. It takes one other 10-Quarter-hour at medium-high warmth for me to take action.

Methods to take pleasure in 

There are two fundamental methods of creating this dish, dry curry and a curry with gravy/ juice. 

So you’ll want to serve your aloo palak with one thing that goes with it accordingly.

Should you prepare dinner it as a dry curry, it will likely be finest to take pleasure in it with roti/ chapati, naan bread, flatbread or pita bread. 

However in the event you prepare dinner it with a bit of little bit of sauce/ gravy, it’s very best so that you can serve your aloo palak with rice. You may have it with both plain white Basmati rice or any rice dishes comparable to biryani rice, pilau rice, and many others. 

However actually, there isn’t any restriction. You may eat your aloo palak nevertheless you need with no matter you want.

Menu thought for the occasional meals unfold

And simply to provide you an thought, this aloo palak is nice to serve with the next menu. 

The truth is, the menu under typically seems in the occasional meals unfold comparable to Eid, weddings, household gatherings, and many others. 

Thanks for studying the put up. I hope you’re now wanting to do this aloo palak recipe. 

Let me know what you consider it in the feedback under (go away in a reply field).

Final however not least, please comply with me on Fb, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Take care and all one of the best.

Prep Time
10 minutes

Prepare dinner Time
45 minutes

Complete Time
55 minutes

Elements

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

Directions

  1. In a medium cooking pot, warmth the oil and fry the onions at medium warmth till it turns mild golden.
  2. Then add in the minced ginger and garlic. Fry additional for a minute or two.
  3. Put all of the spices and salt in. Give it a stir and go away to prepare dinner till the spices odor aromatic.
  4. After which add the tomatoes in, stir properly and let it prepare dinner with the lid on till the tomatoes are softened. Attempt to mash the tomatoes with the again of the spoon each now and once more.
  5. When the masala/ spices combine turns into thick and the oil separates from the spices, put the spinach in the masala/ spice combine. Stir it properly till all of the inexperienced leaves are blended totally with the spices/ masala. Put the lid again on and go away it to prepare dinner at medium warmth for about Quarter-hour.
  6. Take care and maintain checking the spinach to ensure it doesn’t stick on the backside of the pot. Sprinkle the fenugreek leaves and stir the spinach properly.
  7. Then add the potatoes in, combine properly in order that the potato items are lined with spinach and spices. Proceed to prepare dinner with the lid on at low-medium warmth for about Quarter-hour or till the potatoes are totally cooked. 
  8. Take pleasure in your Aloo Palak with roti/ chapati, naan bread, or pitta bread. If you need, you can even eat it with rice.

Notes

  • If you do not have Kashmiri chilli powder, you’ll be able to simply use 1 tsp crimson chilli powder.
  • If you will get recent fenugreek leaves, you should utilize about one cup of chopped fenugreek leaves. Generally I take advantage of recent leaves if I can go to Asian outlets. 
  • You need to use any cooking oil you want. However I personally use both rapeseed oil or sunflower oil. I perceive that historically, many Pakistanis/ Indians use ghee (clarified butter) for Aloo Palak. Nonetheless, I’m not an enormous fan of ghee subsequently I don’t actually use this ingredient. Should you like, you’ll be able to partially use ghee for the oil. And even use ghee for the entire portion of fats. 

Diet Info

Yield

6

Serving Dimension

1

Quantity Per Serving
Energy 157Complete Fats 7gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 6gLdl cholesterol 0mg Sodium 473mg Carbohydrates 21g Fiber 6g Sugar 3g Protein 5g

The diet calculation you discover right here is only a information offered by on-line diet calculator. You shouldn’t use to substitute recommendation from nutritionists or well being practitioners.

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