Necessity is the mother of all invention, as the saying goes, this recipe happened by chance, when I had only baby potatoes, onion, ginger and spinach or palak at home. There were times during COVID, that we didn’t want to frequently visit shops, it was risky considering how it is was spreading 2 years back.
Palak paneer or Saag Paneer is a very common made dish at home, this recipe is something different. The taste is amazing and it is a healthier recipe. It takes only around 15 active minutes to make this recipe. This is a recipe that doesn’t require much planning.
At home, we have always pressure cooked the spinach with the chillies, it saves on a lot of nutrients and the quantity increases as well, the taste is good too it removes any bitterness that remains in the leaves. You will need half a kilo of baby potatoes for this recipe, trust me, the taste the is so good that we had no leftovers of it.
Do you use garlic at home? You can add ginger garlic paste while frying the onions, you don’t need more than 2 tablespoons of oil for this recipe. I always use a good quality non stick pan while I cook. The baby potatoes don’t need to be fried, they absorb the taste well when you cook it slowly. Adding fresh coriander enhances the taste and gives it a nice green colour as well, without using artificial food colouring.
Do you like this recipe? Do post a comment, share with your family and friends. Want a recipe? Ask me, I am easily accessible here, on YouTube, Instagram and Facebook.
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Aloo Palak Recipe
Ingredients
- 250 Grams Palak or Spinach
- 1-2 green chillies
- 2 tablespoons oil
- 2 cut onions
- 2 inch ginger
- 500 grams baby potato or aloo
- 1 cup of fresh coriander or Dhaniya
- 1/4 teaspoon turmeric
- Salt to taste
- 1.5 teaspoons chilli powder
- 2 teaspoon roasted jeera and dhaniya powder
- 2 tablespoon of garam masala
- 1 teaspoon of hing
- 2 tablespoons of kasuri methi
- Ginger for garnishing
- Juice of half a lemon or nimbu
Instructions
Method
Steps to make Aloo Palak
- Pressure cook 250 grams of palak or spinach with 1-2 cut green chillies for 1 whistle
- In a hot pan add 2 tablespoons of oil
- Add 2 cut onions
- Add 2 inch ginger
- Stir fry till the onion turns pink
- Pressure cook 500 grams of baby potato or aloo for 2 whistles, I cooked in a vessel and not directly
- Blend in a jar the cooked spinach and a handful of fresh coriander add 4 tablespoons of water
- Transfer to a non stick kadai
- In the same blender jar
- Add the cooked onion and ginger along with some more fresh coriander add 4 more tablespoon water
- Mix the onion purée with the spinach purée now
- Mix thoroughly
- Take the cooked aloo or potato out, let it cool and then peel them
- Put the pan or kadai on heat
- Add 1/4 teaspoon turmeric
- Add salt to taste
- Let it bubble
- Add 1.5 teaspoons of chilli powder
- Add 2 teaspoon roasted jeera and dhaniya powder
- Add 2 tablespoon of garam masala
- Add 1 teaspoon of hing
- Add the peeled potatoes
- Add 2 tablespoons of kasuri methi
- Cook in slow low heat for 5 minutes
- Garnish with fresh coriander and ginger
- Serve hot with roti or rice
- Add half a nimbu or lemon for tartness and mix
