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ALOO PALAK RECIPE

September 6, 2020

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ALOO PALAK RECIPE

Aloo Palak Recipe is much like the way in which I make palak paneer. the potatoes are boiled first after which added in the direction of the top. The dish pairs effectively with roti, paratha, etc.

Aloo Palak Recipe

Ingredients

1 bunch palak (spinach) or 200 grams palak
3 medium-sized potatoes
1 medium-sized onion – finely chopped
1 medium-sized tomato – chopped
1 teaspoon ginger- garlic paste Three garlic + ½ inch ginger – crushed or made right into a paste in a mortar-pestle
1 or 2 chilies
3 cloves
1-inch cinnamon stick –
1 small tej patta (Indian bay leaf)
¼ teaspoon turmeric powder
1 pinch asafoetida (hing)
¼ or ½ teaspoon garam masala powder
5 tablespoon besan (gram flour) or makai ka atta (maize flour)
1 cup of water
2 tablespoon ghee or oil or butter
½ teaspoon crushed Kasuri methi (dry fenugreek leaves) – optionally available
salt as required
a couple of ginger julienne for garnishing

How to make Aloo Palak Recipe

Boiling Potatoes

Boil the potatoes or aloo in a stress cooker or steamer until they are utterly cooked.
Peel and quarter or cube them. Keep apart coated.

Blanching Spinach

Boil 2 to three cups of water with some salt.
Switch off the fireplace and instantly add the palak or spinach.
Cover with a lid, blanch the spinach in water for 4-5 minutes.
Drain and instantly place the palak in chilly water for 3-Four minutes.
Drain once more and together with inexperienced chilies, make an easy puree in a grinder or blender.

Making Masala For Aloo Palak

Heat ghee or oil or butter in a pan or kadai/wok.
Fry the bay leaf, cloves, and cinnamon until they develop into fragrant.
Add the chopped onion and fry until mild brown.
Now add the ginger-garlic paste and fry until the uncooked aroma goes away.
Add the tomatoes and fry until the tomatoes develop into comfortable and mushy.
The oil ought to begin releasing from the combination.
Now add the turmeric powder and asafoetida and stir for 5-10 seconds.

Making Aloo Palak

Add the palak puree. Stir effectively.
Add the besan or gram flour. Stir with a wire whisk in order that the besan dissolves and there aren’t any lumps.
Alternatively, you may as well dissolve the besan in 3-Four tbsp water and make an easy paste. then add this paste to the palak combination.
Stir and add 1 cup of water. Season with salt.
Simmer the gravy until the palak will get utterly cooked.
The gravy or sauce will barely thicken.
You can modify the consistency by including a kind of water.
Add the cooked potatoes and simmer the gravy for 2-Three minutes extra.
Sprinkle the garam masala powder & crushed kasuri methi leaves.
Stir and prepare dinner the gravy for a minute.
Serve aloo palak sizzling with some rotis, chapatis or parathas or jeera rice.
Enjoy Recipe.