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Aloo Palak Recipe - Cooking Index

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Aloo Palak

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 6 people
Preparation Time: 45 minutes

Recipe Ingredients

3 cups 438g / 15ozChopped spinach
2 cups 292g / 10ozOnions chopped fine (large)
2 cups 474mlPotatoes boiled and peeled (large)
1   Tomato grated
2   Green chillies
1 teaspoon 5mlGinger
1 teaspoon 5mlLemon juice
1/2 teaspoon 2.5mlWheat or other flour
1 teaspoon 5mlRed chilli powder
1 teaspoon 5mlCinnamon-clove powder
1/4 teaspoon 1.3mlTurmeric powder
1/2 teaspoon 2.5mlCumin seeds
2   Asafoetida
1/2 teaspoon 2.5mlGaram masala
1/2 tablespoon 7.5mlButter
4 tablespoons 60mlGhee
  Salt to taste

Recipe Instructions

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.


You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes

Indian Regional Cooking by Sumana Ray


Average rating:

4.5 (2 votes)

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