Aloo Palakindian Potato And Spinach Curry Recipes
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(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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- 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.
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