ALOO PALAK (POTATO SPINACH CURRY)

Aloo Palak is a combination of potatoes/aloo and spinach/palak. This side dish is mostly made in Punjab and northern Indian states. I have made this semi dry, so that it can be eaten with roti too. Aloo palak is simple to prepare and uses only a very few ingredients. 

ALOO PALAK

In the recipe shared below, I have used finely chopped spinach; in some recipes puréed spinach is used (similar to palak paneer). 

Ingredients:

• Potatoes 2 no.s 
• Spinach 2 bunches (2 cups chopped) 
• Tomato 1 no. (medium) 
• Onion 1 no. 
• Ginger paste (crushed) 1.5 tsp
• Cumin powder 1/2 tsp 
• Coriander powder 1/2 tsp
• Red chilly powder 1/2 - 3/4 tsp
• Turmeric powder 1/4 tsp
• Cumin seeds 1/2 tsp
• Oil, salt - as required

Method of preparation: 

1. Wash and boil the potatoes. When done, cut into cubes and keep it aside.
2. Clean the spinach bunch by washing thoroughly, chop and set aside. 
3. Heat oil in a pan, pop the cumin seeds. Add the sliced onion, ginger paste and sauté. Add the tomato pieces. 
4. When this is well sautéed and turns soft, add the spice powders and mix well. 
5. Add the potato pieces to this, sprinkle adequate salt and stir well to blend everything together. 
6. To this, add the chopped spinach and leave the pan covered for a few minutes. Cook in medium flame and remove the pan from heat when the spinach is cooked and a nice, thick gravy is formed. 

Serve hot with hot rice and/or rotis.