Aloo Palak Recipe

Name: Aloo Palak Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. Minced spinach; 2 lrg Onoins minced fine; 2 lrg Potatoes boiled and peeled; 1 x Tomato grated; 2 x Green chillies; 1 x 1 inch piece ginger; 1 tsp Lemon juice; 1/2 tsp Wheat or possibly other flour; 1 tsp Red chilli pwdr; 1 tsp Cinnamon-clove pwdr; 1/4 tsp Turmeric pwdr; 1/2 tsp Cumin seeds; 2 pch asafoetida; 1/2 tsp Garam masala; 1/2 Tbsp. Butter; 4 Tbsp. Ghee Salt to taste

Servings: persons

3 c. Minced spinach
2 lrg Onoins minced fine
2 lrg Potatoes boiled and peeled
1 x Tomato grated
2 x Green chillies
1 x 1 inch piece ginger
1 tsp Lemon juice
1/2 tsp Wheat or possibly other flour
1 tsp Red chilli pwdr
1 tsp Cinnamon-clove pwdr
1/4 tsp Turmeric pwdr
1/2 tsp Cumin seeds
2 pch asafoetida
1/2 tsp Garam masala
1/2 Tbsp. Butter
4 Tbsp. Ghee Salt to taste

1
Put the washed spinach in a pan, add in very little water (just a sprinkle) and a healthy pinch of salt.
2
Cover and boil over a high flame for 2 min.
3
Cold quickly, or possibly hold under running water in a colander.
4
Put in a mixie, add in green chilli and run for a minute.
5
Keep slightly coarse, don't make very smooth.
6
Keep aside.
7
Cut the potatoes into big pcs.
8
Heat ghee and fry potatoes until light brown.
9
Drain the potatoes, keep aside.
10
In the same warm ghee add in the cumin seeds.
11
Add in the ginger, onions and fry until very tender.
12
Add in the tomato and further fry for two min.
13
Add in all the dry masalas and fry until ghee separates.
14
Add in spinach and potatoes.
15
When it resumes a boil sprinkle the flour and stir well.
16
Boil for 2-3 min.
17
Add in lemon juice
18
Just before serving heat butter in a tiny saucepan and add in the asafoetida.
19
Pour over the vegetable and mix gently.
20
Serve warm with naan or possibly parathas or possibly even rice.
21
Note: You may use boiled peas, boiled corn kernels or possibly paneer chunks in the above dish, instead of potatoes.
22
Making time: 45 min
23
Makes for: 6
24
Shelf life: Best fresh

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 c. Minced spinach, 2 lrg Onoins minced fine, 2 lrg Potatoes boiled and peeled, 1 x Tomato grated, and more.

Yes, Aloo Palak Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!