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Aloo Palak
Created by: Howcan Team
Ingredients
- 4 medium potatoes, peeled and cubed
- 4 cups fresh spinach, chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Boil the cubed potatoes in a pot of water for 5-7 minutes until they are partially cooked. Drain and set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onions and green chilies to the pan and sauté until the onions are translucent.
- Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and release their juices.
- Add the turmeric powder, garam masala, ground coriander, ground cumin, and red chili powder to the pan. Mix well and cook for 2 minutes.
- Add the partially cooked potatoes to the pan and stir to coat them with the spices. Cook for 5 minutes.
- Add the chopped spinach to the pan and mix well. Cook for an additional 5-7 minutes until the spinach wilts and the potatoes are fully cooked.
- Season with salt to taste and garnish with fresh cilantro before serving.
- Serve hot with naan or rice. Enjoy your Aloo Palak!
Aloo Palak is a popular North Indian dish that combines potatoes (aloo) with spinach (palak) in a flavorful curry. This dish has its roots in the rich culinary traditions of Punjab, where it is a staple in many households. The history of Aloo Palak dates back centuries, with its origins in the hearty and wholesome meals prepared by Punjabi farmers. The dish has since gained popularity across India and around the world, thanks to its delicious blend of spices and nutritious ingredients. Chefs and home cooks alike take pride in perfecting the balance of flavors in Aloo Palak, with variations in spice levels and cooking techniques. Today, the best versions of Aloo Palak can be found in authentic Punjabi restaurants, where the dish is often served with fluffy naan or steamed rice. The key to a great Aloo Palak lies in the careful preparation of the spinach and the perfect blend of spices, including cumin, coriander, and garam masala. For a unique twist, some chefs also add a touch of cream or yogurt to enhance the creamy texture of the curry. Whether enjoyed in a traditional Punjabi eatery or prepared at home, Aloo Palak continues to be a beloved dish that celebrates the vibrant flavors of Indian cuisine.
40 min
4
250 calories
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