Aloo Palak Indian Potatoes Spinach Recipes

ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)

Aloo Palak (Stir-Fried Indian Potatoes and Spinach) image

Aloo palak (potato spinach) is a wholesome Punjabi recipe, commonly found in Indian restaurants.

Provided by Cody Harris

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

2 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger
2 tablespoons vegetable oil, divided, or as needed
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 potatoes, peeled and chopped
2 roma (plum) tomatoes, chopped
2 bunches fresh spinach, chopped
salt to taste

Steps:

Grind garlic and ginger together to make a paste.
Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 32.7 g, Fat 8 g, Fiber 7.9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 184.8 mg, Sugar 4.8 g

ALOO PALAK (INDIAN POTATOES & SPINACH)

Aloo Palak (Indian Potatoes & Spinach) image

I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

Provided by -Sylvie-

Categories Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

300 g spinach, fresh or frozen
2 garlic cloves, roughly chopped
1 inch fresh ginger, roughly chopped
2 onions, chopped
1 -2 green chili, chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspoon turmeric
4 tablespoons ghee or 4 tablespoons butter
1 teaspoon cumin seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon fresh cream (optional)
salt

Steps:

In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
Remove from the pan and blend to a fine puree and keep aside.
In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
Simmer for few minutes till the potatoes absorb the flavor.
Add fresh cream if desired.

Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7

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