A delicious side dish where potatoes and spinach are cooked with onions and garlic along with a wonderful blend of spices.
Aloo Palak is a classic Punjabi dish made with spinach and potatoes. A simple everyday dish, it is commonly served with rice, roti, naan or pulao.
One of the popular restaurant side dishes, it is easy to make and is one of India's most favorite sabzis.
Just like every other Indian recipes, this too has its share of regional variations. Whichever version you try, do pair it with a roti or rice to get the best taste.
Aloo Palak Recipe
A delicious side dish where potatoes and spinach are cooked with onions and garlic along with a wonderful blend of spices.
Ingredients for Aloo Palak
How to make Aloo Palak
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Heat a pan over moderate flame.
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Add the spinach and sprinkle a little salt.
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Pour a little water and cover the pan with a lid.
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Drain the spinach under cold running water and keep aside till all water has drained.
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Transfer to a mixer jar along with green chillies.
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Blend for a minute or two till slightly coarse.
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Fry the potatoes till light brown.
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To the same pan, saute the cumin seeds, ginger and onions.
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Fry till onions turn tender.
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Add the tomatoes and stir-fry for a minute or two.
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Add red chilli powder, clove powder, cinnamon powder, cumin seeds, garam masala powder and fry for 2 minutes.
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Sprinkle flour and stir to mix well.
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Add lemon juice and cook for 2 more minutes.
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Fry the asafoetida powder in butter and pour over the curry.
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Mix well and remove when done.
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Serve hot as a side dish with roti, naan or rice dishes.