Aloo Palak is a sure-shot winner at home since TH loves both potatoes and palak. And its generally a quick recipe for me since I chop the spinach during weekends and freeze it or sometimes buy it chopped.
Aloo Palak is originally a Punjabi recipe, (which reminds me – what happened to RCI??) and the authentic recipe includes addition of some methi or fenugreek leaves to it. My version is very customized to my laziness so you may or may not find it to resemble something you would get in a Punjabi restaurant 😉
ALOO PALAK RECIPE
Palak / Spinach / Cheera – 2 cups, chopped
Potatoes / Aloo – 2, cubed
Onion – 1 small, chooped (I used 5-6 shallots so that works as well)
Garlic pods – 2 to 3, minced (or 1/2 tsp garlic paste. This is optional but I love the flavour so added it)
Ginger – a small piece
Cumin / jeera / jeerakam powder – 2 tsp
Coriander / malli powder – 1 tsp
Red chilli powder – 1/2 tsp, or to taste (I used 3 green chillies)
Turmeric powder – a pinch
Salt – to taste
Oil – 1.5 tbsp (I used 1 tbsp ghee / clarified butter for a better flavour)
How to Make Aloo Palak
1. Heat oil in a pan and fry the onions till they turn soft and transparent. Add the cumin, coriander, chilli and turmeric powders and fry for another minute.
2. Mince the garlic and ginger together. Add to the above.
3. Add the potatoes and very little water. Keep covered and cook till potatoes are almost done. (A fork inserted should come out clean)
4. Now add the spinach and some salt. Mix well and cook on a low flame for 15 to 20 mins.
Aloo Palak goes very well with phulkas, chapatis, rice and even dosa.