Aloo Palak Recipe

Looking for an easy Aloo Palak recipe? Learn how to make Aloo Palak using healthy ingredients.


Submitted by klipperj

Makes 4 servings



Indian dish of potatoes and spinach

Recipe Ingredients for Aloo Palak

2 potatoes
4 cups spinach
1/2 tsp Cumin
2 Onions
2 oz Green chile
1/4 tsp Turmeric
1 tsp red chili powder
1 tsp Coriander
1/2 tbsp Cream
1 tbsp olive oil

Recipe Directions for Aloo Palak

  1. Wash the Baby Potatoes. Prick the washed Potatoes with a knife or with the help of fork (will help cook better). Cook the Baby 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 Baby Potatoes turn cool, peel the outer skin.

  2. Heat 1 tsp of Oil and fry the cooked Baby Potatoes until they turn golden brown in color; keep them aside. Or if using normal Potatoes, just peel the outer skin and cut them into cube sized pieces and fry these Potato pieces in 1/2 tsp of Oil for few minutes.

  3. Wash the Palak or 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.

  4. Rest of the Aloo Palak or Potato Spinach Curry 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.

  5. 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.

  6. Add Spinach-Green Chilli paste from step 3 to the pan and let it cook for 5 minutes. Add the cooked and fried Baby Potatoes or normal Potatoes from Step 2 to the pan and cook again for 10 more minutes.

  7. 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 Baby Potatoes preparation, because Baby Potatoes are already cooked. Now add salt to the pan and cook again for 5 minutes.

  8. For normal Potatoes, before adding salt, add the full amount of retained water from Step 3 and cook for 15 minutes until the Potatoes turn soft. This extra step is not required for Baby Potatoes since they are already cooked.

  9. Finally add the hand crushed Kasuri Methi or Dried Fenugreek Leaves and Milk Cream or 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.

Categories

Vegetables

Nutrition Facts
Serving Size 210.6g
Amount Per Serving
Calories
143
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
41mg
2%
Potassium
751mg
21%
Total Carbohydrates
24.9g
8%
Dietary Fiber
4.7g
19%
Sugars
4.5g
Protein
3.7g
Vitamin A 64% Vitamin C 114%
Calcium 6% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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