Aloo Palak | Spinach Potato Curry
Aloo Palak Recipe is packed with the goodness of spinach and the hearty satisfaction of potatoes, this dish is a perfect blend of health and indulgence.
Equipment
- 1 chopping board
- 1 knife
- 1 peeler
- 1 pan
Ingredients
- 1 no spinach bunch (4 cups approx)
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 2 tbsp ginger-garlic-green chilli paste
- 1/2 cup onion chopped
- 2 nos potatoes peeled and diced
- 1 no tomato chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- salt to taste
- 1 tsp ghee
Instructions
Preparation
- Wash the spinach thoroughly with water. Chop the cleaned spinach roughly.1 no spinach bunch
- Peel the potatoes and dice them. Keep the diced potatoes in water.2 nos potatoes
- Next, finely chop the onion and tomato. Keep it aside.1/2 cup onion, 1 no tomato
Cooking
- Heat oil in a pan or kadai over medium heat. Add cumin seeds and allow them to splutter.2 tbsp oil, 1/2 tsp cumin seeds
- Add ginger-garlic-green chili paste and sauté for a minute until the raw smell disappears.2 tbsp ginger-garlic-green chilli paste
- Add chopped onions and sauté until the onions become translucent.1/2 cup onion
- Next, add diced potatoes and cover the pan with a lid. Cook for 5-7 minutes or until the potatoes are cooked.2 nos potatoes
- Add chopped tomatoes, turmeric powder, red chili powder, and cumin-coriander powder. Mix well and cook for a couple of minutes.1 no tomato, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder
- Add chopped spinach and mix well. Cook until the spinach wilts and the potatoes are fully cooked. Stir occasionally to avoid sticking to the bottom.1 no spinach bunch
- Sprinkle garam masala and salt, as required. Mix well and cook for an additional 2-3 minutes.1/4 tsp garam masala, salt
- Add the ghee and turn off the heat.1 tsp ghee
- Serve hot with roti or paratha.