- Preparation time
- 30 mins
- Cooking time
- 30 mins
- Difficulty
- easy
- Serves
- 6 people
- Meal course
- Dessert
- Posted by
- Posted on
- July 9, 2017
- 3 cup
- Chopped Spinach/ Palak leaves
- 2 large
- Finely Chopped Onion
- 2 large
- Boiled potato
- 1 large
- Peeled Tomato
- 2 medium
- Green chillies
- 1 inch
- Ginger
- 1 Tsp
- Lemon Juice
- 1/2 Tsp
- All Purpose Flour
- 1 Tsp
- Red chilli powder
- 1 Tsp
- cinnamon-clove powder
- 1/4 Tsp
- Turmeric powder
- 1/2 Tsp
- Cumin seeds / Jeera
- 2 pinch
- Asafoetida
- 1/2 Tsp
- Garam masala
- 1/2 Tbsp
- Butter
- 4 Tbsp
- Butter/ Ghee (clarified butter)
- 1 per taste
- Salt
Aloo Palak (potato and spinach) is a very popular gravy side dish that goes best with rotis, parathas, etc. Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
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dilipramadas
Founder
I am Dilip Ramadas. I'm the founder of bhojanalay.com. My mother is the inspiration behind this website. My mother's recipes and culinary art needed a permanent place. So I built bhojanalay.com. I am a foodie and I like to write reviews of food and restaurants.
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- Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
- Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
- Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
- Drain the potatoes, keep aside.
- In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
- Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
- When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
- Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently.
- Serve hot with naan or parathas or even rice.
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