Spinach Curry With Potatoes | Dhaba Style Aloo Palak | Aloo Palak Sabzi
Spinach Curry With Potatoes | Dhaba Style Aloo Palak | Aloo Palak Sabzi - Aloo Palak is one of the most popular recipes of North India. It is easy to make and leaves a happy taste. This Dhaba Style Potato Spinach Curry has aromatic spices and thick gravy. It goes well with Rotis, Chapati, Puri or Rice.
Whether it is a party or a simple lunch, it is finger-licking good food. Aloo Palak Curry is almost similar to Palak Paneer but this recipe does not have Tomatoes and Kasuri methi. If you want a uniform taste to the Curry every time you make it, please do study the tips and then make it.
Tips
Spinach:
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Usually, the recipes with Spinach should be green in colour, only then will they look attractive and taste good. If the Spinach is boiled too much, then the Curry changes to dark green.
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Add Spinach Leaves to boiling water, boil for just 2 minutes and remove and drop them into cold water. Then the leaf stops cooking further. The remaining cooking will happen once we add them to the Oil.
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If you cook Spinach until Oil floats to the surface, then it will lose its raw taste.
Oils:
I am making it in the Dhaba style so I am using more Oil. But if you want to make it in the homemade style recipe, then reduce the Oil.
Spinach Curry With Potatoes | Dhaba Style Aloo Palak | Aloo Palak Sabzi - Recipe Video
Spinach Curry With Potatoes | Dhaba Style Aloo Palak | Aloo Palak Sabzi
- Prep Time 5 mins
- Cook Time 20 mins
- Total Time 25 mins
- Servings 4
Ingredients
- 200 gm Spinach Leaves Chopped
- 200 gm Peeled and boiled Potatoes
- 3 tbsp Oil
- 1/2 tsp Cumin Seeds
- 4 Red Chillies
- 1 tsp Garlic Grated
- 1 cup Onions Grated
- 1 tbsp Green Chillies Grated
- Salt
- 1/2 tsp Coriander Powder
- 1 tsp Mirchi powder
- 1 tsp Mirchi powder
- 1 tsp Ginger Garlic paste
- 2 tsp Ghee
- Water – Too cook Palak
Instructions
- Add the chopped Spinach Leaves to boiling water, cook for 3 minutes, remove and dip immediately in cold water.
- Once the leaves cool, make a smooth paste of them.
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Heat Oil and add Cumin Seeds, Red Chillies and Garlic and fry. Then add chopped Onions and fry until they turn light golden.
- Once Onions are cooked, add Green Chillies and fry.
- Add Ginger Garlic paste, Salt, Mirchi Powder, Coriander Powder, Cumin Seeds Powder, Turmeric and fry without letting the spices burn.
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Add the green Palak paste, and add some Water if necessary. Cover and cook until Oil floats to the top.
- In about 10-12 minutes, when the Spinach is cooked and the Oil floats to the top, add the boiled and diced Potato pieces and cook.
- If you add Ghee before the Curry is removed from the fire, it gives out a special flavor.
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