Aloo Palak
Aloo Palak, the potato and spinach curry is one of the classic curries among Pakistani cuisines. This vegan curry is delicious to enjoy with roti/ chapati, naan bread, pitta bread or rice.
Servings: 6
Equipment
- Cooking pan with lid.
- Wooden spoon
Ingredients
- 1.3 lbs spinach.
- 2-3 potatoes medium size, cut in 1-inch chunks.
- 1 brown onions chopped.
- 1- inch ginger minced.
- 4 cloves of garlic minced.
- 1 ½ teaspoon ground cumin.
- 1 ½ teaspoon ground coriander.
- 1 teaspoon paprika powder.
- ½ teaspoon chilli powder.
- ½ teaspoon turmeric powder.
- 1 teaspoon coarse/ ground black pepper.
- 1 teaspoon table salt or according to taste.
- 2 medium tomatoes chopped.
- ⅓ cup cooking oil.
- 1 teaspoon dried fenugreek leaves/ Kasoori Methi.
Instructions
- 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.
Notes
- If you don't have Kashmiri chilli powder, you can just use 1 tsp red chilli powder.
- If you can get fresh fenugreek leaves, you can use about one cup of chopped fenugreek leaves. Sometimes I use fresh leaves if I can go to Asian shops.
- You can use any cooking oil you like. But I personally use either rapeseed oil or sunflower oil. I understand that traditionally, many Pakistanis/ Indians use ghee (clarified butter) for Aloo Palak. However, I’m not a big fan of ghee therefore I don’t really use this ingredient. If you like, you can partially use ghee for the oil. Or even use ghee for the whole portion of fat.
Nutrition
Serving: 1g | Calories: 157kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 473mg | Fiber: 6g | Sugar: 3g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.