ALOO PALAK (INDIAN POTATOES & SPINACH)
I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.
Provided by -Sylvie-
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
- Remove from the pan and blend to a fine puree and keep aside.
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
- Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
- Simmer for few minutes till the potatoes absorb the flavor.
- Add fresh cream if desired.
Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7
ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)
Aloo palak (potato spinach) is a wholesome Punjabi recipe, commonly found in Indian restaurants.
Provided by Cody Harris
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and ginger together to make a paste.
- Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 32.7 g, Fat 8 g, Fiber 7.9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 184.8 mg, Sugar 4.8 g
ALOO PALAK (POTATOES COOKED IN A CREAMY SPINACH GRAVY) RECIPE - (4.3/5)
Provided by á-49368
Number Of Ingredients 16
Steps:
- Boil a pot of water. When it boils, add the spinach leaves to the boiling water. Allow this to cook for 3 minutes. Drain. Set aside and allow this to cool. Chop garlic, ginger, green chilies and onions. Heat a pot on low-medium heat (dial #4), add oil, add cumin seeds. Once the cumin seeds sizzle, add the turmeric powder. Saute for 10 seconds. Add the ginger, garlic and green chillies. Saute for 20 seconds or so. Add the chopped onions. Saute for 3 minutes and then add salt. Cook for another 3-5 minutes until the onions are slightly carmelized. Stir to avoid burning. In the meantime, peel and chop the potatoes. Use 3 small. Once the onions are done, Add the potatoes. Combine. Lower heat to dial #3, cook this for 5 minutes. In the meantime, chop the tomato. Now add the tomato, salt, 1/2 tsp of red chili powder, and 2 tsp coriander powder. Combine. Cover and simmer on dial #3 for 10-15 minutes, or until the tomatoes and onions have combined into a paste. In the meantime, make the spinach paste. Add the spinach to a blender or Magic Bullet. You may need to add 2 tbsp - 4 tbsp of water to get the spinach to a smooth paste. Back to the onion-tomato mixture, this is what you should have after 10-15 minutes. Add the Spinach Puree....Combine. Cover and allow this to simmer for 10 minutes on dial #3. After 10 minutes, this is what you should have. There should be bubbles forming around the corners. The color will be an intense dark green. Check the potato, make sure it is fork tender, if it is pretty close, that is okay too. Proceed to the next step. Season with salt, 1 tsp garam masala, 1/2 tsp chili powder and 1 tsp coriander powder. Combine. Cover and cook for another 5 minutes on low (dial #3). Add 2-3 dollops of LIGHT Sour Cream... I used 3. Take 2 spoons of dry fenugreek leaves in your palm, rub them. Add the fenugreek leaves to the spinach. Make sure the Potato is fully cooked. Turn off the stove. Combine. Wait 20 minutes before serving... this will allow the flavors to combine. Serve with rice or roti... goes well with Onion Coriander Raita.
ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)
Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-)
Provided by sashas kitchen
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
- Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
- Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
- Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
- Add spinach and potatoes,stir to combine,cook over low heat until thickend.
- Add cream or yogurt,Mix gently and cook for 2 more minute.
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SPINACH AND POTATO CURRY – ALOO PALAK (EASY & AUTHENTIC)
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5/5 (62)Calories 330 per servingCategory Main Course
- Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.
- Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
- Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.
ALOO PALAK (SPINACH WITH POTATOES) - MANJULA'S KITCHEN
From manjulaskitchen.com
4.5/5 (6)Category Main CourseCuisine IndianTotal Time 30 mins
- Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
- Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.
ALOO PALAK RECIPE - SPINACH & POTATO CURRY - FATIMA COOKS
From fatimacooks.net
4.6/5 (78)Servings 2Cuisine Pakistani, IndianTotal Time 35 mins
- Add your oil/ghee to a deep pot. On a medium heat, add the onions and fry until they are lightly gold
- Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often
- Add 1/2 cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes
- Add in the chopped spinach. Simmer this covered with a lid on low for 5 minutes, then uncovered until the moisture from the spinach has been cooked out and there isn't any murky-coloured water left. Instead of stirring, swirl the pot as discussed in the recipe post to ensure the potatoes don't break .
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