aloo palak

This aloo palak is super comforting and packed with flavor! A vegan spin on the classic Indian potato spinach curry that's surprisingly easy to make.

Easy Vegan Aloo Palak (Spinach Potato Curry)

potatoes potatoes

vegan butter

onion

garlic

ginger

serrano pepper (seeded and finely minced)

cumin

cumin seeds

garam masala

turmeric

spinach

water

full-fat coconut milk

lemon juice

Salt and pepper (to taste)

Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork-tender, about 10 minutes.

Drain the potatoes into a colander and return them to the pot.

Melt the butter in a large skillet over medium heat. Add the onion and cook it until soft and translucent, about 5 minutes, stirring frequently.

Add the garlic, ginger, serrano pepper, ground cumin, cumin seed, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.

Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently about 5 minutes.

Add the coconut milk and potatoes to the skillet. Gently stir everything to distribute the potatoes while you bring the coconut milk to a simmer.

Remove the skillet from heat and stir in the lemon juice. Season the curry with salt and pepper to taste.

Divide onto plates and serve.

This quick and easy Spinach &amp; Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you&#x27;re preparing the curry, reducing any extra time to wait on the potatoes.

Spinach and Potato Curry - Aloo Palak (Easy & Authentic)

potatoes

neutral oil (such as grapeseed

tbsp ghee (or sub butter) (optional)

onion (finely chopped)

green chili peppers

garlic (crushed)

ginger (crushed)

tomato

coriander powder

cumin powder

turmeric powder

tsp red chili powder

salt (or

tsp garam masala (optional)

tsp lime

Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.

Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.

Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.

Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn&#039;t cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.

Serve hot with roti, naan, rice or bread. You can also serve yogurt and chopped red onions on the side, if desired.

https://content.jwplatform.com/videos/pRWXKunv.mp4

This quick and easy Spinach &amp; Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee).

Aloo Palak (Easy Spinach and Potato Curry)

Healthy and vegan, Aloo Palak is a super simple Indian style stir-fry where potatoes and spinach are cooked together with minimal spices! Tastes great with any flat-bread!

Aloo Palak

hing (also known as asafoetida)

red chilies (broken)

red onion (60 grams, chopped)

red chili powder

water (as needed)

spinach (finely chopped, around 3 to 4 cups finely chopped spinach)

lemon (juice of)

Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.

Then add hing, chopped garlic and dried red chilies. Break the dried red chilies before adding to the pan for more heat.

Cook for 1 minutes until the garlic starts changing color. Then add the chopped onion.Cook the onion for around 3 minutes until soft and translucent.

Stir in the chopped potatoes and mix.

Add turmeric, coriander, red chili powder, salt along with 3 tablespoons water.

Toss to combine until all the potatoes are well coated with the masala.

Close the pan with a lid and let potatoes cook for 6 to 7 minutes until almost done on medium heat. Open lid and stir every 2 minutes or so.

Start adding the chopped spinach slowly.&nbsp;Stir after each addition until the leaves. wilt. Cook for 3 to 4 minutes after adding all the spinach.

Add garam masala and mix. You may skip the garam masala here if you want to keep it super simple.

Squeeze in lemon juice and mix. There shouldn’t be any water left at this point.

Serve aloo palak with a side of roti.

https://www.youtube.com/watch?v=ieOKKqzlUNg

Simple and healthy Aloo Palak is a vegan Indian dish where spinach and potatoes are cooked together with spices.

My homemade version of aloo palak uses minimal spices making it so comforting. Tastes best with flatbread like roti or paratha!

Oven Baked Aloo Palak

800 g potatoes (Sebago, Russet)

½ green cayenne chilli

tomato (finely diced)

red chilli powder

½ teaspoon garam masala

coriander

amchur ((mango powder), optional)

sea salt flakes (or

olive oil

baby spinach leaves

Pre-heat oven to 200°C (180°C fan-forced). Line a large, rimmed baking sheet (43cm X 31cm X 2.5cm) with baking paper.

Prepare potatoes by peeling them and washing off the dirt. Cut into 1-inch pieces.

Add potatoes to a large bowl. Add onion, chilli, tomato, garlic, cumin seeds, chilli powder, turmeric, coriander and cumin powders, lemon juice, salt, amchur (if using) and olive oil. Mix well until potatoes are evenly coated with spices.

Spread the Aloo Palak mix on the prepared baking sheet, allowing room around the veggie pieces to breathe.

Bake in the pre-heated oven for approximately 25 minutes until potatoes are tender and roasted.

Remove from oven. Add spinach and 1-2 tablespoons of water to the hot pan. Mix gently until spinach is combined with potatoes and starting to wilt.

Pop the tray back in the oven for 5 more minutes (at 200°C/180°C fan-forced). Remove from the oven. Mix well. Scoop into a serving bowl. Check and adjust seasoning. Serve hot or pack away in a lidded glass container (after cooling). Will keep in the fridge for up to 3 days.

30-Minute Aloo Palak (Spinach and Potato Curry)

potato

Finely chop the spinach leaves using the pulse function of a food processor (See Note 2). You can do this in advance and store it, covered, in the refrigerator. Set aside.

Boil (See Note 3) the cubed potato with 1 tsp salt until tender. Drain and set aside.

Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn&#39;t cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. It should no longer have any raw taste.

When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.

Serve hot with roti, naan, rice, or bread. You can also serve yogurt and chopped red onions on the side, if desired.

This aloo palak features fork-tender potatoes in a smooth, lightly spiced creamy spinach sauce. It’s a flavorful spinach curry that pairs great with rice and with sides like roti, naan or paratha.

Aloo Palak (Spinach Curry With Potatoes)

spinach ((palak) - 1 bunch)

potatoes (- medium sized)

onions (or 1 medium-sized)

tomatoes (or 1 medium-sized)

Ginger Garlic Paste (2

cloves

cinnamon

tej patta (- small sized, (Indian bay leaf))

turmeric powder ((ground turmeric))

asafoetida ((hing) - optional)

¼ Garam Masala

flour

water (or add as required)

ghee (or oil

dry fenugreek leaves

salt (as required)

ginger (- julienne

Boil the potatoes in a pressure cooker or steamer till the are fork tender. Make sure not to overcook them as they will fall apart while cooking later.

For cooking potatoes in a 2 litre stovetop pressure cooker, add enough water to cover the potatoes.

On medium heat pressure cook for about 7 to 8 minutes or until the potatoes are softened and fork-tender.

Drain all the water and set aside. When warm to touch, peel and quarter or dice them. Cover with a lid and set aside.

Boiling Potatoes

First rinse spinach leaves thoroughly in water. Drain all of the water and set aside

Boil 2 to 3 cups water with some salt in a saucepan or pot.

Switch off the heat and immediately add the chopped palak or spinach.

Cover with a lid and blanch the spinach leaves in water for 1 minute.

Drain and immediately place the palak in cold water for 1 minute.

Drain the water again. Then blend the spinach leaves together with green chilies to a smooth puree in a grinder or blender.

Blanching Spinach

Heat ghee or oil or butter in a saucepan or frying pan or kadai (wok).

On a low heat fry the tej patta, cloves and cinnamon till they become aromatic.

Add the chopped onions and fry stirring often until lightly browned or light golden.

Add the ginger-garlic paste and sauté for a few seconds until the raw aroma of ginger and garlic goes away.

Add the tomatoes and sauté till the tomatoes become soft and mushy. The oil should start releasing from the mixture and separate at the sides.

Now add the turmeric powder and asafoetida. Mix and sauté for 5 to 10 seconds.

Sautéing Aromatics

Add the spinach puree and mix well.

Add the besan or gram flour. Stir with a wired whisk so that the besan dissolves and there are no lumps.

Alternatively, mix the besan with 3 to 4 tablespoons of water and make a smooth paste. Then add this paste to the palak mixture. 

Add 1 cup of water or as required. Season with salt according to taste. You can adjust the consistency of the curry by adding more or less water. 

Simmer the gravy or sauce till the spinach is cooked. The gravy or sauce will slightly thicken.

If you simply want to make a spinach curry, then stop at this step and serve the spinach curry hot or warm garnished with ginger julienne.

Once the spinach curry is cooked, you can also opt to add 1 to 2 tablespoons of light cream or cooking cream. Mix to combine it evenly.

Making Spinach Curry

Add the cooked potatoes. Gently mix them with the curry. Then simmer the spinach curry for 2 to 3 minutes more.

Sprinkle the garam masala powder and crushed dry fenugreek leaves.

Stir and cook the curry for a minute.

Serve aloo palak hot with some roti, chapati or paratha or jeera rice.

Making Aloo Palak

Aloo Palak is an easy, healthy and tasty side dish made with spinach. potatoes &amp; spices. Serve with roti, rice, Paratha, Puri or fill your wraps and sandwiches.

Aloo Palak Recipe (Spinach and Potato Recipe)

garlic ((chopped)

asafoetida ((optional))

chilies

potatoes ((cubed to ¾ inch, 2 to 3 medium potatoes))

spinach ((8 to 10 ounce chopped, more if you like))

salt ((more

red chili powder ((optional))

lemon juice ((adjust

garam masala ((optional))

sesame seeds ((optional))

¾ teaspoon kasuri methi ((dried fenugreek leaves, optional))

Rinse the spinach in lots of water a few times and drain them to a colander.

Peel &amp; cube the potatoes to bite sized pieces. optional - Keep them immersed in a bowl of water to avoid discoloration.

Preparation

Heat 2 tablespoons oil in a pan.&nbsp;

When the oil turns hot add ¾ teaspoon cumin and let them splutter.&nbsp;

Then add 2 cloves of garlic finely chopped and 1 to 2 chopped green chilies. Fry them for a minute. Sprinkle hing.

Next add medium sized chopped or sliced onion and fry until light golden.&nbsp;

Drain the water from potatoes completely. Then add them to the pan &amp; fry for 3 to 4 minutes.

You can just stir fry until the potatoes are fork tender or Pour 3 tablespoons water and cook covered until tender but not mushy.

Then sprinkle 1/8 teaspoon turmeric, ¼ teaspoon salt, ¼ teaspoon chili powder (optional), kasuri methi &amp; garam masala (optional). Saute for a minute or two until the raw smell of chili powder goes away. Taste test and add more salt or spice at this level.

Next add 4 cups of chopped palak. Saute on a medium high flame for about 3 minutes or until the leaves wilt.

When the moisture evaporates turn off the stove. You can sprinkle 1 tsp of toasted sesame seeds before finishing

Sprinkle lemon juice before serving. Serve aloo palak with roti, chapati, paratha or rice.

How to Make Aloo Palak

https://www.youtube.com/watch?v=nZMty1lWnHU

Aloo palak is a simple dish made by stir frying potatoes & spinach. It is mildly flavored with spice powders.
Full recipe here: https://www.indianhealthyrecipes.com/aloo-palak-recipe-quick-and-easy/

Aloo palak recipe | Indian spinach potato stir fry recipe

Aloo Palak is an Indian Potato Spinach curry. There are different ways to make Aloo Palak. This is my creamy, non-traditional, vegan, and delicious version with baked potatoes!

Aloo Palak - Potato Spinach Curry

baby potatoes

canola oil

salt

spinach (fresh)

coconut milk

ginger powder

tomato (diced)

Wash the baby potatoes and pat them dry. Then coat them in oil, add about 1/4 teaspoon of salt. Bake them at 420°F/220°C for about 15 to 20 minutes (depending on the size). Until they are crispy on the outside and soft on the inside. Meanwhile, let&#x27;s make our spinach curry.

In a large pan or pot, add the spinach and cook it until it wilted (you might have to work in 2 batches because it&#x27;s a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.

Use a handheld blender to blend the spinach curry.

Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.

Then add the baked potatoes to the spinach curry, give it a quick stir, and it&#x27;s ready to serve! Basmati rice and homemade naan or chapati are THE perfect side dishes!

Do you like spinach? Do you like potatoes? They pair up so well in this simple, homestyle, Indian aloo palak!

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