aloo palak, how to make aloo palak | aloo palak curry
If you have approximately 45 minutes to spend in the kitchen, aloo palak, how to make aloo palak | aloo palak curry might be a super gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 10g of protein, 11g of fat, and a total of 285 calories. This recipe serves 3. For $1.87 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up hing, salt, garlic, and a few other things to make it today. It is a rather cheap recipe for fans of Indian food. This recipe is liked by 537 foodies and cooks. It is brought to you by Veg Recipes of India. Plenty of people really liked this side dish. With a spoonacular score of 100%, this dish is great. If you like this recipe, you might also like recipes such as Aloo Palak | Aloo palak gravy | potato spinach curry, aloo palak paratha , how to make aloo palak paratha, and aloo palak sabzi or vrat ke aloo palak | navratri vrat s.
Servings: 3
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 small indian bay leaf
1 inch cinnamon
3 garlic + ½ inch ginger - crushed or made into a paste in a mortar-pestle
2 tbsp oil or ghee or butter
3 ginger julienne for garnishing
a pinch of asafoetida/hing
1.5 tbsp besan/gram flour or makai ka atta/maize flour
1 medium onion, finely chopped
3 medium potatoes/aloo
salt as required
1 bunch palak/spinach
1 medium tomato, chopped
¼ tsp turmeric powder/haldi
1 cup water
¼ or ½ tsp garam masala powder
Equipment:
pressure cooker
blender
whisk
frying pan
wok
Cooking instruction summary:
boil the potatoes or aloos in a pressure cooker or steamer till the are completely cooked.peel and quarter or dice them. keep aside covered.boil 2 to 3 cups water with some salt.switch off the fire and immediately add the palak or spinach.blanch them in the water for 4-5 minutes.drain and immediately place the palak in cold water for 3-4 minutes.drain again and along with green chilies, make a smooth puree in a grinder or blender.heat oil or ghee or butter in a pan or kadai/wok.fry the bay leaf, cloves and cinnamon till they become aromatic.add the chopped onion and fry till light brown.now add the ginger-garlic paste and fry till the raw aroma goes away.add the tomatoes and fry till the tomatoes become soft and mushy.the oil should start releasing from the mixture.now add the turmeric powder and asafoetida and stir for 5-10 seconds.add the palak puree. stir well.add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste.then add this paste to the palak mixture. stir and add 1 cup water. season with salt.simmer the palak gravy till the palak gets completely cooked.the gravy or sauce will slightly thicken.you can adjust the consistency by adding more or less water.add the aloos and simmer for 2-3 minutes more.sprinkle the garam masala powder & crushed kasuri methi leaves. stir and cook for a minute.serve aloo palak hot with some rotis, chapatis or parathas.
Step by step:
1. boil the potatoes or aloos in a pressure cooker or steamer till the are completely cooked.peel and quarter or dice them. keep aside covered.boil 2 to 3 cups water with some salt.switch off the fire and immediately add the palak or spinach.blanch them in the water for 4-5 minutes.drain and immediately place the palak in cold water for 3-4 minutes.drain again and along with green chilies, make a smooth puree in a grinder or blender.heat oil or ghee or butter in a pan or kadai/wok.fry the bay leaf, cloves and cinnamon till they become aromatic.add the chopped onion and fry till light brown.now add the ginger-garlic paste and fry till the raw aroma goes away.add the tomatoes and fry till the tomatoes become soft and mushy.the oil should start releasing from the mixture.now add the turmeric powder and asafoetida and stir for 5-10 seconds.add the palak puree. stir well.add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste.then add this paste to the palak mixture. stir and add 1 cup water. season with salt.simmer the palak gravy till the palak gets completely cooked.the gravy or sauce will slightly thicken.you can adjust the consistency by adding more or less water.add the aloos and simmer for 2-3 minutes more.sprinkle the garam masala powder & crushed kasuri methi leaves. stir and cook for a minute.serve aloo palak hot with some rotis, chapatis or parathas.
Nutrition Information:
covered percent of daily need
