Aloo palak

Aloo palak is basically a preparation with small pieces of potato and palak saag which is very popular dish in Indian sub-continent.

  • Potatoes / aloo – 200 gm
  • Spinach / palak – 1 cup, chopped
  • Onion / pyaz – 1 large, chopped
  • Ginger / adrak – 2 tsp, paste
  • Garlic / lahsun – 1.5 tsp, paste
  • Tomatoes / tamatar – 1 large, chopped
  • Red chili / lal mirch – 2.5 tsp, powder
  • Garam masala – 2 tsp, powder
  • Butter – ½ tbsp, melted
  • Lemon juice – 1 tsp
  • Oil – 1.5 tbsp
  • Water – 1 cup
  • Salt – as needed
  1. Heat oil in a cooking pot and add ginger paste, garlic paste and chopped onion one by one
  2. Now cook all spices till onion turns to light brown color, then add finely chopped tomatoes
  3. Cook tomatoes and other spices properly, add salt as needed and cook till it releases oil
  4. Now add red chili powder, garam masala and mix well
  5. Add spinach puree* to gravy and mix with other spices, and cook till spinach turns from green to dark green, release oil too
  6. Now pour one cup of water (or as needed) and stir to mix gravy into water
  7. Add boiled potatoes** and again boil for 4-5 minutes, adjust gravy
  8. Then add lemon juice and ½ table spoon melted butter and mix
*Boil spinach leaves (chopped) in water for 3 minutes and take soft spinach leaves from boiling water to iced water, now blend spinach to make puree
** Pour water (as needed, do not add to much water) in a pressure cooker, add salt, few drops lemon juice, lemon wedges and of-course potatoes. Pressure cook till 2 whistles. Then peel off skin and keep it for further use in aloo-palak

You May Also Like