Aloo Palakindian Potato And Spinach Curry Recipes

ALOO PALAK

Steps:

• In a medium cooking pot, heat the oil and fry the onions at medium heat until it turns light golden.
• Then add in the minced ginger and garlic. Fry further for a minute or two.
• Put all the spices and salt in. Give it a stir and leave to cook until the spices smell fragrant.
• And then add the tomatoes in, stir well and let it cook with the lid on until the tomatoes are softened. Try to mash the tomatoes with the back of the spoon every now and again.
• When the masala/ spices mix becomes thick and the oil separates from the spices, put the spinach in the masala/ spice mix. Stir it well until all the green leaves are mixed thoroughly with the spices/ masala. Put the lid back on and leave it to cook at medium heat for about 15 minutes.
• Take care and keep checking the spinach to make sure it doesn't stick at the bottom of the pot. Sprinkle the fenugreek leaves and stir the spinach well.
• Then add the potatoes in, mix well so that the potato pieces are covered with spinach and spices. Continue to cook with the lid on at low-medium heat for about 15 minutes or until the potatoes are fully cooked.
• Enjoy your Aloo Palak with roti/ chapati, naan bread, or pitta bread. If you want, you can also eat it with rice.

ALOO PALAK (INDIAN POTATOES & SPINACH)

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.

ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)

Steps:

• Grind garlic and ginger together to make a paste.
• Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)

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.