ALOO PALAK | PUNJABI STYLE ALOO PALAK RECIPE

Aloo Palak | Aloo Palak Recipe with step by step photos | How to do Restaurant style Aloo Palak Recipe | Punjabi style Aloo Palak recipe with step by step photo | Punjabi Style Aloo Palak Recipe

Today I have for you all one famous and common North Indian Curry .. ” Aloo Palak ” that’s relished with Roti , chapathi , phulka , naan , jeera rice etc . This dish is very simple ,easy to make and end result is so finger licking .

Some of the other spinach recipes that you can try Makai palak , Palak Paneer , Palak chutney , Palak tambli , dal palak etc

There are many versions of making Aloo Palak .. and this is my way ., homemade version with minimal spices. I have been making this dish the same way and everyone loves it . Some people shallow fry aloo cubes before adding it to the gravy . Some just boil and add. Some make it gravy type .. some make it liked dry stir fry by just chopping and sautéing.

Today’s version is gravy type , next time will do stir fry dry version and share here .

Here goes the recipe of green, healthy simple Aloo palak worth a try ..have added few notes to retain the color of spinach. Don’t miss it..

Aloo Palak Recipe with Step by Step Photos :

First blanch 1 big bunch of spinach. Boil water in a big vessel and add cleaned spinach and a pinch of sugar to it. Allow it in hot water for 2-3 min.

Strain the spinach (don’t discard the water, can be used in gravy , if required ),run under running water and immediately transfer it into ice cold water. observe the green color pop.

Grind blanched spinach , few sprigs of coriander leaves , 2-3 nos Green chilli and 1/2 tsp of aamchoor powder to a fine paste . Adding little tangy ingredient like lemon or aamchoor powder while grinding , will help in retaining the green color. Once ground , immediately , open the mixer jar and keep , else the color will change , due to oxidation .

To a pan, add 2-3 tbsp oil . Add tsp jeera , pinch of hing and a red chilli .

Once jeera crackle, add finely chopped garlic and add 1 big chopped onion . Saute 1-2 mins , let onions get translucent.

Add tsp of ginger garlic paste and saute for a min till raw smell goes.

Add 2-3 medium size potatoes , tsp of salt . Saute 1-2 mins.

Cover and cook for 5-6 mins . Saute in between . Let potatoes get 80 % cooked , soft and little roasted .

Add tsp Red Chilli powder, tsp Dhania powder , 1/2 tsp haldi and salt to taste . Mix.

Add Palak puree . Mix well.

Dilute the gravy by adding strained palak water to get the desired consistency. Cook 2-3 mins.

Add tsp Kasoori methi , 1/2 tsp Garam Masala powder and tsp of Ghee . Mix

That’s it tasty and creamy Aloo Palak is ready .

Serve hot with phulka / roti / naan / jeera rice. Garnish with cream if you want .

Few points to note while making Aloo Palak

How to retain the green color of spinach in gravy :

• While blanching spinach, add little sugar . This will enhance the color .
• After removing the spinach from hot water, immediately transfer it into ice water. Helps a lot in enhancing color
• While pureeing spinach add lemon juice / aamchoor powder .
• Don’t cover while cooking, else the green color will change.
• Don’t over boil spinach.
• If you want you can add little cream / milk / cashew paste to the gravy to make it more rich and give some texture. However , i like it plain.
• Don’t make the gravy too thin adding lots of water
• I have heard that adding tomato to spinach leads to kidney stones. So I never add tomato to any of my spinach dishes.
• Aloo can also be substituted with corn ,baby corn , paneer or a combination of garden fresh veggies of your choice.