Step by Step Video for ‘Aloo Palak’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for Aloo Palak
|Potatoes||2 medium sized|
|Cinnamon stick / Dalchini||1”|
|Cloves / Laung||3|
|Cumin seeds / Jeera||½ tsp|
|Cilantro / Dhanya||¼ cup|
|Dried Fenugreek leaves / Kasuri methi||1 tsp|
|Kashmiri red Chilli Powder||½ tsp|
|Coriander - Cumin powder / Dhania - Jeera powder||1 tsp|
|Curd||1 ½ tbsp|
Ingredients for Garnish
|Grated Cheese||1-2 tbsp|
Prepping for Aloo Palak
- Rinse the Spinach leaves very well in running water. Keep the stems which are tender.
- Fill a kadhi or wok with water until half way and bring it to a boil.
- Now add the spinach leaves and boil it for a 1-2 minutes.
- Now turn of the flame and remove the spinach and add cold water on it.
- And immediately give a ice bath so to stop over cooking the spinach and to retain the fresh green color.
- Once cool add it to the blender. No need to blend right now just keep it aside.
- Boil and cube the potatoes
Method for making the Onion Tomato Puree
- In a wok add a little oil and once hot add the cinnamon stick, cloves, black pepper wait for 30 seconds and then add the Cumin seeds.
- Once the cumin starts sizzling add the Ginger Garlic and cook for 1 minutes.
- Now add the onions and green chillies and cook 3-4 minutes or until the onions start looking golden brown in color. You can sprinkle a little salt enough for the onions right now.
- Add the tomatoes and cook for 2-3 minutes.
- Once the tomatoes are softened add the Cumin, coriander, red chilli powder, salt dried Fenugreek leaves and Cilantro. Mix and cook for 3 minutes.
- Now lower the flame and add the curd. Mix well and cook for 1 minute.
- Turn off the flame and let this mix come down to room temperature.
- Once at room temperature add it to the same blender with the spinach. And blend well.
Method for making the Aloo Palak Gravy
- In the same kadai or wok, add a little oil and once a little hot boiled and cubed potatoes, along with some salt and turmeric powder.Cook for 1 minute
- add the spinach, tomato and onion puree.
- Add garam masala and fresh cream. Mix well and cook for a minute.
- Now turn of the flame and add lime juice (optional, ( it helps in digestion)
- Grate some cheese on top and serve hot
- Aloo palak goes really well with roti, naan, paratha or jeera rice.
Tips From Alpa
- I always prefer to soak the spinach in room temperature water along with some salt for 15- 20 minutes. This helps the impurities come off the spinach easily when you rinse the leaves under running water.
- I always store the water in which we blanched the spinach as it has flavour and nutrients from the spinach. This water can be used as a base for soups, any curry dishes or even for kneading the dough.
- Never cover the spinach while boiling or cooking, or the spinach will turn dark.
- Remember to add the lime or lemon juice in the end, it helps in digestion and also promotes iron absorption.