Aloo Palak Recipe
Easy, healthy, and tasty dish made with Indian spinach and potatoes. This mildly spiced aloo palak can be served with roti, rice, paratha, and puri.
Easy, healthy, and tasty dish made with Indian spinach and potatoes. This mildly spiced aloo palak can be served with roti, rice, paratha, and puri.
- salt to taste
- 1/8 tsp turmeric (or haldi)
- 2 tbsps oil
- â¾ tsp cumin (or jeera)
- 2 cloves garlic (chopped or lehsun)
- 1 large pinch asafoetida (or hing)
- 2 green chilies (deseeded and chopped)
- 1 medium onion (sliced (optional))
- 2 cups potatoes (or aloo cubed about 4 medium potatoes)
- 4 cups spinach (or palak chopped)
- â¼ tsp red chili powder (optional)
- 1 tsp sesame seeds ((optional))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (6g)
- Sodium 1162.74 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat oil in a pan.
- Add the cumin and let them splutter.
- Then add garlic and green chilies.
- Fry them for a minute.
- Sprinkle hing.
- Next fry onions until light golden.
- Then fry the potatoes in the same pan for 2 to 3 mins.
- Pour 3 tbsps water and mix well.
- Cover and cook until the potatoes are completely cooked but not mushy.
- Then sprinkle turmeric, salt and chili powder.
- Saute for a minute or two until the raw smell of chili powder goes away.
- You can also cover and cook for 2 minutes.
- Next add chopped palak and saute on a medium high flame for about 3 minutes until the leaves wilt.
- When the moisture evaporates turn off the stove.
- You can sprinkle 1 tsp of sesame seeds towards the end.
- Serve aloo palak with roti, chapati, paratha or rice.
Spinach demands precise moisture management, dictating how long this dish holds its structure in storage. When fresh leaves collapse under heat, they release water that alters the starch matrix of the surrounding potatoes. If you plan to freeze this dish, undercook the potato cubes slightly so they retain firmness during the eventual thaw and reheat cycle.
Batch preparation requires careful sequencing. Fry the cumin, garlic, and sliced onions thoroughly before introducing the root vegetables, ensuring the aromatics do not burn when the pan temperature drops from moisture addition. Cover the pan tightly during the initial potato softening phase, maintaining a low flame for approximately 10 minutes to guarantee complete cooking without surface scorching.
Freezing cooked greens presents textural challenges because cell walls rupture upon thawing, releasing trapped liquid. Cool the mixture rapidly in a shallow container within two hours of cooking before transferring it to airtight freezer-safe containers for up to two months. Reheat the thawed portion in a skillet over medium heat, stirring continuously until all excess moisture evaporates entirely, rather than using a microwave which yields unevenly heated potatoes and waterlogged greens.
