aloo palak, how to make aloo palak recipe | aloo palak curry recipe

aloo-palak-recipe

aloo palak curry recipe - there are many ways of making aloo palak or potato spinach recipe and here is one delicious version.

this is not a dry version. this aloo palak has the consistency of palak paneer. in this recipe, the spinach is pureed instead of being chopped.

this aloo palak recipe is similar to the way i make palak paneer. the potatoes are boiled first and then added towards the end. the dish pairs well with rotis, phulkas or naan. even good with some steamed rice or jeera rice. i had made parathas and a side onion-cucumber salad to go with the aloo palak.

to give a hint of sweetness in the palak, i have added gram flour/besan. if you add gram flour or maize flour/makai ka atta, the gravy get slightly sweet tones. you can also add cream if you prefer instead of gram flour or maize flour.

aloo palak

if you are looking for similar recipes then do check palak saag, aloo gobi, palak dal, palak mushroom, aloo capsicum, palak corn and aloo matar recipe.

aloo palak curry recipe below:

5.0 from 6 reviews
aloo palak curry or potato spinach recipe
 
Prep time
Cook time
Total time
 
aloo palak curry - potatoes in a smooth spinach sauce.
Author:
Recipe type: main
Cuisine: north indian
Serves: 3-4
Ingredients
  • 1 bunch palak/spinach
  • 3 medium sized potatoes/aloo
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, chopped
  • 3 garlic + ½ inch ginger - crushed or made into a paste in a mortar-pestle
  • 1 or 2 green chilies
  • 3 cloves
  • 1 inch cinnamon
  • 1 small indian bay leaf
  • ¼ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • ¼ or ½ tsp garam masala powder
  • 1.5 tbsp besan/gram flour or makai ka atta/maize flour
  • 1 cup water
  • 2 tbsp oil or ghee or butter
  • ½ tsp crushed kasuri methi/dry methi leaves (optional)
  • salt as required
  • a few ginger julienne for garnishing
Instructions
  1. boil the potatoes or aloos in a pressure cooker or steamer till the are completely cooked.
  2. peel and quarter or dice them. keep aside covered.
  3. boil 2 to 3 cups water with some salt.
  4. switch off the fire and immediately add the palak or spinach.
  5. blanch them in the water for 4-5 minutes.
  6. drain and immediately place the palak in cold water for 3-4 minutes.
  7. drain again and along with green chilies, make a smooth puree in a grinder or blender.
  8. heat oil or ghee or butter in a pan or kadai/wok.
  9. fry the bay leaf, cloves and cinnamon till they become aromatic.
  10. add the chopped onion and fry till light brown.
  11. now add the ginger-garlic paste and fry till the raw aroma goes away.
  12. add the tomatoes and fry till the tomatoes become soft and mushy.
  13. the oil should start releasing from the mixture.
  14. now add the turmeric powder and asafoetida and stir for 5-10 seconds.
  15. add the palak puree. stir well.
  16. add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.
  17. alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste.
  18. then add this paste to the palak mixture. stir and add 1 cup water. season with salt.
  19. simmer the palak gravy till the palak gets completely cooked.
  20. the gravy or sauce will slightly thicken.
  21. you can adjust the consistency by adding more or less water.add the aloos and simmer for 2-3 minutes more.
  22. sprinkle the garam masala powder & crushed kasuri methi leaves. stir and cook for a minute.
  23. serve aloo palak hot with some rotis, chapatis or parathas.



{ 20 Responses }

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  1. bhanu says

    Hii Dassana,

    In our house we dnt cook palak with tomatoes as they believe it causes kidney stones…. can I omit tomatoes in this recipe ?? If I do omit tomatoes.. can I add any other substitute ??

    Anyways Thanks for all ur dishes, easy to follow and they turn out tasty.

  2. says

    This was so good, one of the best recipes I’ve ever made. The only change I made was to roast the potatoes instead because we prefer that.

  3. Yana says

    Dear Dassana!
    I just made the alu palak your way and it was the best I had ever!
    Thank you so much and keep on making us happy with your wonderful recipes!

    Yana from Israel

  4. ella says

    I made this tonight. I didn’t have bay leaves, asafoetida, or besan flour but it turned out really tasty anyway! Thanks for the recipe.

  5. priyanka iyer says

    Hi Dassana,
    I regularly chk as well follow your recipes…. I tried tis aloo palak recipe…. it was too good and yummy….. I followed ur steps but jus added amchur powder for the extra tanginess…
    Looking forward for more recipes….. great cooking…. take care…
    Thank you
    Regards
    Priyanka

  6. Raju P.M. says

    A big hi and namaskara,Dasanna,thanks for sending me new recipes,please keep on sending me your new recipes,whenever you get time,i am really trying 1by1 all your recipes during weekends,they turn out really very tasty,Thank you Dasanna once again.regards.