Palak or Spinach has lot of iron content in it, while I can say that the Aloo or Potatoes contain vitamins, minerals and starch in them. So when both Spinach and Potatoes come together to form a delicious combination, we have a tasty, nutritious dish added to our menu. The procedure for making Aloo Palak may be slightly difficult, but once prepared you will love the taste and will feel like going for it again.
I have a sufficient instructions added to help use normal Potatoes as well. I prepared Aloo Palakas a side-dish for Chapati that forms part of our everyday meal.
Now the Aloo Palak is ready to serve. Serve Aloo Palak with Roti, Chapati, Kulcha or with plain Rice.
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Aloo Palak Ingredients:
- Regular Potatoes – 3
- Spinach or Palak – 2 bunches
- Cumin Seeds or Zeera – 1/2 tsp
- Finely chopped Onion – 2
- Cut Green Chilli length-wise – 1
- Ginger Paste– 1/2 tsp
- Garlic Paste – 1/2 tsp
- Turmeric (Haldi) Powder – 1/4 tsp
- Red Chilli Powder – 1 tsp
- Coriander (Dhaniya) Powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Cream of Milk or Malai – 1/2 Tbsp
- Kasuri Methi – 1/2 tsp
- Oil – 1 Tbsp
- Salt
Time to Prepare Aloo Palak: 45 min
Preparation(Aloo palak)
- Wash the Potatoes. Prick the washed Potatoes with a knife or with the help of fork (will help cook better). Cook the Potatoes in a pressure cooker adding a little salt along with sufficient water. Pressure cook until you hear 7-8 whistles. Remove from flame and allow the cooker contents to cool. Once the Potatoes turn cool, peel the outer skin.
- Just peel the Potato,s outer skin and cut them into cube sized pieces and fry these Potato pieces in 1/2 tsp of Oil for few minutes.
- Wash the Palak/Spinach leaves thoroughly. Heat a cup of water in vessel, add the washed Palak/Spinach leaves and cut Green Chilli and cook for 2-3 minutes. Take out the Palak/Spinach leaves and Green Chillies from water (leave the water in the vessel) and grind them to a smooth paste. Retain the water in the vessel for later use in Step 7 below. One can cook the Palak or Spinach and Green Chilli combination in microwave too.
- Rest of the Aloo Palak preparation happens in a medium sized frying pan. Heat Oil in the pan, add Cumin seeds or Jeera. Once the Jeera seeds splutter, add finely chopped Onions and Turmeric Powder and saute the Onions until they turn transparent or until they turn golden brown in color.
- Now add the Ginger + Garlic Paste and fry for 2 minutes. Add Red Chilli Powder, Coriander or Dhaniya Powder, Garam Masala Powder and mix well.
- Add Spinach-Green Chilli paste from step 3 to the pan and let it cook for 5 minutes. Add the cooked and fried Potatoes from Step 2 to the pan and cook again for 10 more minutes.
- Add sufficient amount of the water retained in Step 3 above (the water used for cooking Spinach/Palak) to the cooking pan. Note that it may take less water for the Potatoes preparation, because Potatoes are already cooked. Now add salt to the pan and cook again for 5 minutes.
For Potatoes, before adding salt, add the full amount of retained water from Step 3 and cook for 15 minutes until the Potatoes turn soft. - Finally add the hand crushed Kasuri Methi and Malai to the Aloo Palak mixture and mix well with a spatula and cook on low flame for a minute and turn off the heat.
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