aloo palak recipe | palak aloo recipe | aloo palak gravy recipe with detailed photo and video recipe. basically a vegetarian spinach or palak based curry or gravy cooked with baby potatoes or small potatoes mainly served with roti or chapathi. it is prepared very similar to palak paneer curry with spinach puree and typically seasoned with garlic, garam masala, and other spices.
commonly the spinach based curries are prepared by blanching the spinach leaves which is later blended to form spinach puree. however in this recipe i have sautéed spinach and onion first, later i have blended to smooth paste as curry base. the rationale behind this step is to preserve all the nutrients of spinach leaves as compared to blanching or boiling the palak leaves. while blanching the spinach leaves looses its nutrients to the boiled water and just yields plain spinach puree. having said that, blanching is an popular technique that many chefs follow to keep spinach leaves crisp and tender. also boiling palak leaves briefly and chilling them, it would retain the both flavour and colour in aloo palak gravy recipe.
furthermore some easy and important tips and recommendations for a perfect aloo palak recipe. firstly, i highly recommend to use cold water while blending the onion and palak mixture. cold water helps to preserve and enhance the colour of palak leaves even after blending. secondly i have used baby potatoes in this recipe, however it is not mandatory. you can also use normal large potatoes, but make sure to dice them to comparatively smaller cubes. lastly, i have not added fresh cream or malai cream at the final step, but it can be added to make it more creamy.
finally i would like to highlight my other curries and sabzi recipes collection with aloo palak recipe. it includes, kadai paneer, paneer butter masala, paneer bhurji, paneer masala, dum aloo, aloo jeera, aloo fry, aloo gobi masala and soya chunks curry. in addition i would request you to check my other recipes collection like,
palak aloo or aloo palak gravy video recipe:
recipe card for palak aloo or aloo palak recipe:
aloo palak recipe | palak aloo recipe | aloo palak gravy recipe
Ingredients
for palak puree:
- 2 tsp oil
- 3 clove garlic, chopped
- 1 inch ginger, chopped
- 1 onion, finely chopped
- 4 green chilli
- 1 bunch spinach / palak, chopped
- ½ cup water
for gravy:
- 4 tsp oil
- 13 baby potatoes / aloo, boiled & peeled
- 1 tsp jeera / cumin
- 1 inch cinnamon stick / dalchini
- ½ onion, finely chopped
- 1 bay leaf / tej patta
- 1 to mato, finely chopped
- ½ tsp turmeric / haldi
- salt to taste
- ½ cup water, or as required
- ½ tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves, crushed
Instructions
- firstly, heat 3 tsp of oil in a kadai and roast 13 boiled & peeled baby potatoes / aloo.
- roast potatoes to golden brown, keep aside.
- further add a tsp of oil if required and saute 1 tsp jeera, 1 inch cinnamon and 1 bay leaf.
- additionally add in ½ onion and saute well.
- also add 1 tomato and saute till it turns soft and mushy.
- add in ½ tsp turmeric and salt to taste. saute on low flame.
- further add prepared palak puree and mix well.
- additionally add ½ cup water and roasted potato / aloo.
- mix well and adjust the consistency by adding water if required.
- simmer for 5 minutes or till potatoes absorb flavours.
- furthermore add ½ tsp garam masala and 1 tsp crushed kasuri methi.
- finally, serve aloo palak gravy with hot rice or roti.
how to make aloo palak gravy with step by step photo:
- firstly, in a large kadai heat 2 tsp oil and saute 3 clove garlic, 1 inch ginger.
- also saute 1 onion and 4 green chilli.
- further add 1 bunch chopped spinach / palak.
- saute well till the palak shrinks.
- cool completely and transfer to a blender.
- also add ½ cup water and blend to smooth paste. keep aside.
- heat 3 tsp of oil in a kadai and roast 13 boiled & peeled baby potatoes / aloo.
- roast potatoes to golden brown, keep aside.
- further add a tsp of oil if required and saute 1 tsp jeera, 1 inch cinnamon and 1 bay leaf.
- additionally add in ½ onion and saute well.
- also add 1 tomato and saute till it turns soft and mushy.
- add in ½ tsp turmeric and salt to taste. saute on low flame.
- further add prepared palak puree and mix well.
- additionally add ½ cup water and roasted potato / aloo.
- mix well and adjust the consistency by adding water if required.
- simmer for 5 minutes or till potatoes absorb flavours.
- furthermore add ½ tsp garam masala and 1 tsp crushed kasuri methi.
- finally, serve aloo palak gravy with hot rice or roti.
notes:
- firstly, if baby potatoes are not available then chop the boiled potatoes and use.
- also make sure not to cover the gravy and cook as the green colour fades.
- additionally, add cream for restaurant style aloo palak recipe.
- finally, aloo palak gravy taste great when served hot.
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Tried it today. Was so yummy
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