sasha's kitchen's Note:
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:-)
My Private Note
Units: US | Metric
- 1 lb spinach, chopped
- 1/2 white onion, finely chopped
- 2 large potatoes, peeled and cubbed
- 1 tomato puree
- 1 green chili pepper, seeded and chopped
- 1 piece ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1 teaspoon cayenne (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon cumin seed
- 1 tablespoon garam masala
- 4 tablespoons canola oil
- 1/4 cup yogurt
- 1Bring 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.
- 2Precook 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.
- 3Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
- 4Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
- 5Add spinach and potatoes,stir to combine,cook over low heat until thickend.
- 6Add cream or yogurt,Mix gently and cook for 2 more minute.
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Nutritional Facts for Aloo Palak(Indian Potato and Spinach Curry)
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 316.7
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 1.4 g
- Cholesterol 1.9 mg
- Sodium 110.5 mg
- Total Carbohydrate 40.6 g
- Dietary Fiber 7.2 g
- Sugars 3.8 g
- Protein 8.0 g
The following items or measurements are not included: