aloo palak recipe, aloo palak recipe pakistani, how to make aloo palak
aloo palak recipe by nisha madhulika
Ingredients for Potato Spinash Curry
Spinach – 500 grams (1 bunch)
Potatoes – 3 to 4 (medium size)
Tomato – 2 to 3
Green chilly – 2 to 3
Ginger – 1 inch long baton
Oil – 2 tbsp
Asafoetida – 1 pinch
Cumin seeds – 1/4 tsp
Turmeric powder – less than 1/4 tsp
Gram flour – 1 tsp
Cream or Malai – 1 tbsp
Red chilly powder – less than 1/4 tsp
Garam masala powder – less than 1/4 tsp
Salt – as per taste (3/4 tsp)
How to make Potato Spinash Curry
Remove stalk and wash the spinach leaves twice with water. Take washed spinach in a vessel, add 1 to 2 tbsp water, cover and cook on low flame. Within few minutes, spinach is boiled. Turn off the flame. When spinach cools, ground it to make a fine paste.
Peel potatoes and cut them in two pieces, cover and roast in microwave for 3 to 4 minutes only. You can even boil the potatoes but roasted potatoes taste more delicious.
Ground Tomato, green chilly and ginger in a mixture grinder.
Preheat some oil in a wok. Place potatoes into hot oil, fry until slightly brown and then take them out. Add asafoetida and cumin seeds in left over oil. After sauteing cumin seeds add turmeric powder and gram flour.
After this add tomato, ginger, chilly paste and malai. Mix all ingredients and saute until oil starts floating on the surface. Now add spinach paste, potatoes, salt, red chilly powder and garam masala in the masala.
After it simmers once, cook for another 2 to 3 minutes. Spinach potato curry is now ready.
Take out sabzi in a bowl. Serve piping hot Spinach Potato curry with chapatti, naan or rice and relish eating.
aloo palak recipe by sanjeev kapoor
Ingredients for Palak Aloo Recipe
Spinach 2 Large bunch
Potatoes 1 inch cubes 3 large
Butter 1 tablespoon
Asafoetida 1 large pinch
Cumin seeds 1 teaspoon
Green chillies chopped 2
Salt to taste
Method
Heat butter in a pan, add asafoetida and cumin seeds . When cumin seeds begin to change colour,
add chopped green chillies. Stir-fry for a minute. Add spinach, potatoes and salt.
Stir, cover and cook over moderate heat for about ten minutes. Serve hot.
aloo palak recipe by kunal kapoor
Ingredients
¼ cup Oil/Ghee
3-4 nos Dry red chilies
½ tsp Heeng (asafoetida)
2 tsp Cumin
1 tbsp Garlic chopped
¾ cup Onion chopped
1 tbsp Ginger chopped
1 nos Green chilli chopped
2cups Potato (small, boiled & peeled)
¾ tsp Turmeric
1½ tsp Chilli powder
1½ tbsp Coriander powder
1cup Tomato chopped
to taste Salt
2tsp Kasoori methi powder
(keep whole) – 3 bunches Spinach leaves
Steps
Heat a pan and add oil. Break the dry chillies into 2 and add it ot hot oil. Sprinkle heeng and add cumin. Stir for few seconds and add garlic. Cook garlic on high heat till it just starts to get brown and at this stage add in the onions.
Give a quick stir and add ginger & green chillies. Cook till onions are half cooked, we do not have to brown them.
Add turmeric, chilli powder and coriander powder and give a quick stir. Add in tomatoes with some salt and cook them for 2-3mins on high heat. Now add potato cubes and toss them together.
Sprinkle dried kalooti methi and Cook for 3-4 mins and then sprinkle a little water and lower the heat and cook till potatoes are soft and completely cooked.
In the meantime wish the spinach leaves and discard any thick stems or wilted leaves. Hold the leaves gently and cut them into shreds. Add shredded spinach over the potatoes and toss them.
Remember that spinach will loose its volume once it gets cooked so what may seem to the too much spinach ultimately will be perfect for 2.
Basic ratio is that 10cups of freshly cut spinach after cooking will become 1 cup of cooked spinach.
Cook till all of the water from the palak evaporates. Check for salt and adjust. Remove and serve it hot with a laccha paratha or phulka.
aloo palak recipe by madhura
INGREDIENTS
2 tbsp Oil
1 tsp Cumin Seeds
1 cup finely chopped Onion
1/2 cup Tomato diced
1 tsp Ginger garlic paste
1/4 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Garam Masala
1 1/2 tsp Coriander powder
4 cups Spinach Leaves finely chopped
1 large potato boiled
INSTRUCTIONS
Boil potato. Peel the boiled potato and cut that in to small cubes.
Wash and chop spinach leaves finley.
Heat oil in a pan. After the oil is hot add cumin seeds and let them sizzle.
Then add chopped onion and cook until onions get light golden color.
Add ginger garlic paste and mix well.
Then add coriander powder, garam masala, red chilli powder, turmeric powder and mix well.
Cook the masala for 2 minutes.
Then add tomatoes and mix well.
Cook for 2 more minutes.
Add spinach leaves, mix well and cook for 3 to 4 mts or until spinach leaves wilt down completely.
Now add potato, salt to taste and mix well.
Cover and cook for 3 to 4 more minutes.
Serve hot with chapati.
aloo palak recipe by faiza
Ingerdients:
1: spinach can 795g
2: potatoes 2 large (cut in cubes)
3: tomatoes can 200g
4: onions 1 large (finely chopped)
5: garlic 9 piece (crushed)
6: crushed red chilli 1 tbsp
7: garam masala powder 1 tsp
8: cumin seeds 1 tsp
9: salt 1 tsp
10: turmeric powder 1/2 tsp
11: green chilli 2
12: ginger 1/2 inch (sliced)
13: ghee or oil 1/2 cup
14: ghee or oil 4 tbsp
Recipe:
1: heat oil add onions, garlic and fry till light golden, on high flame.
2: then add tomatoes, crushed red chilli, salt, turmeric and cook till the tomatoes get soft and the oil comes on the surface, on high flame.
3: now add the potatoes mix well then add the spinach, water 1 glass cover and cook on medium flame till the potatoes softened and the water dries.
4: add garam masala powder mix well.
5: in a pan heat 4 tbsp of ghee or oil, add cumin seeds, ginger, green chilli fry for a minute or so and add it to the curry, mix well.
6: serve hot with roit, naan.
