Aloo Palak Recipe - Allrecipes.com
  • READY IN 40 mins

Aloo Palak

Recipe by  

"This is one of my favorite dry sabjis. If you like Aloo Methi, then you'll love this dish, too. Goes great with parathas or with some plain rice and ghee."

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
  2. Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2009

This DELICIOUS simple dish makes an excellent, hearty fall meal: healthy too! I substituted curry powder in place of curry leaves, and a bit of onion powder for asafoetida powder. Sesame oil may work better for sauteeing the spinach at high enough heat to remove excess water, as peanut oil will smoke a bit. Some may want to increase salt. Wonderful dish. Thanks SUSMITA!

 
Most Helpful Critical Review
Aug 08, 2011

Oh How disapointing I recently returned from Southern India whhere I had Aloo Palak many times, so when I found this recipe I was looking forward to a delicious dinner. No taste at all just tastes like boiled spinach with potatoes I've seen now (sure now) several other recipes for aloo palak that sound so much better which have things like onions and garlic and ginger

 

7 Ratings

Feb 23, 2010

This dish is delicious, althought it was very hot for my taste. Fresh curry leaves aren`t available in my area, so I used dry and doubled them. Maybe it was the reason this dish was so hot. Next time I`ll definitely reduce curry leaves and maybe chile peppers. Thank so much for this recipe.

 
Feb 14, 2011

I love this and make it all the time! I leave out the curry leaves because they are difficult to get where I live. I substitute chickpeas for the potatoes sometimes. So delicious...making it for vegetarian friends tonight.

 
May 03, 2010

Very good. Very easy.

 
Aug 17, 2013

This was pretty good, but I agree with another reviewer that it could use some ginger and/or onions. I did add a little garam masala toward the end of cooking, but it still seemed to be just "missing something." Basically a good recipe that could use a little tweaking.

 

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Nutrition

  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SUSMITA
141 Followers 1 Saved Recipes
 
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