Aloo Palak
Aloo palak is a simple dish made with potatoes, spinach and a few basic spices. It's a flavourful and comforting vegan dish to serve with rice, naan or chapati.
Servings: 5 people
Calories: 1577kcal
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1 Teaspoon Cumin
- 1 Medium Onion peel and chop finely
- ½ inch Ginger peel and chop finely
- 2 cloves Garlic peel and chop finely
- 3.5 Cups (or) 370 gms Potatoes wash, peel and cut into cubes.
- 1 medium Tomato chopped
- Salt as required
- ½ Teaspoon Turmeric Powder
- 1.5 Teaspoons Chilli Powder adjust to suit your spice levels
- ½ Teaspoon Coriander Powder
- 3 Cups (or) 100 gms Spinach wash and chop
- ½ Teaspoon Kasuri Methi
- ½ Teaspoon Garam Masala
- ¼ Cup Water adjust to get your desired consistency
Instructions
- Heat oil in a steel pan or skillet.2 Teaspoons Oil
- Once the oil is hot, add cumin and let it sizzle.1 Teaspoon Cumin
- Add ginger followed by garlic, ginger, onion and saute until onion turns translucent.1 Medium Onion, ½ inch Ginger, 2 cloves Garlic
- Add potato cubes, salt and stir well.3.5 Cups (or) 370 gms Potatoes, Salt
- Now add 1/3 cup water, stir well, close the pan with lid and cook for 8-10 minutes or until potatoes are half cooked.¼ Cup Water
- Take the lid off the pan and stir well in between to prevent the potatoes from sticking to the base of the pan.
- Add tomatoes, turmeric, chilli powder and coriander powder.1 medium Tomato, ½ Teaspoon Turmeric Powder, 1.5 Teaspoons Chilli Powder, ½ Teaspoon Coriander Powder
- Mix well until the potatoes are well coated with spices.
- Close the pan with a lid and cook for another 8-10 minutes or until the potatoes soften.
- Simmer the heat, add chopped spinach and stir well.3 Cups (or) 100 gms Spinach
- Put the lid and simmer for 3-4 minutes until spinach wilts.
- Once done, take the lid off the pan and mix in garam masala and kasuri methi.½ Teaspoon Garam Masala, ½ Teaspoon Kasuri Methi
- Adjust salt if necessary and switch the heat off.
- Serve delicious aloo palak with chapati, roti or rice.
Notes
Cooking Spinach: Avoid overcooking spinach to preserve its nutrients and bright colour.
Consistency: This is a semi-dry dish. If you want the dry version, cook it uncovered and let moisture evaporate. For a gravy-like consistency, add extra water, cover and cook until it reaches your desired consistency.
Cooking Potatoes: Ensure the potatoes are fully cooked before adding spinach, as potatoes take longer to cook while spinach only needs 3-4 minutes of cooking.
Nutrition
Calories: 1577kcal | Carbohydrates: 759g | Protein: 120g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 176mg | Potassium: 6595mg | Fiber: 208g | Sugar: 25g | Vitamin A: 2382IU | Vitamin C: 1116mg | Calcium: 729mg | Iron: 24mg
