Aloo Palak (Spinach with Potatoes)

Name: Aloo Palak (Spinach with Potatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: INGREDIENTS; 1x; 2x; 3x; 2 cup potatoes cut into small pieces I used 2 medium size potatoes; 4 cup spinach finely chopped, approx. 8oz; ½ cup tomato finely chopped; 4 Tbsp oil; 1 tsp cumin seed jeera; ¼ tsp fenugreek seeds methi optional; 1 Tbsp besan gram flour; 1 Tbsp coriander powder dhania; ½ tsp red chili powder adjust to taste; ¼ tsp turmeric haldi; 1 tsp salt; ½ tsp mango powder amchoor

5 steps

Prep:10minCook:20min

The following description is taken directly from the website: Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak.

Updated at: Thu, 17 Aug 2023 14:09:45 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories213.1 kcal (11%)

Total Fat14.8 g (21%)

Carbs18.6 g (7%)

Sugars1.5 g (2%)

Protein4 g (8%)

Sodium633.2 mg (32%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cuppotatoes

cut into small pieces i used 2 medium size potatoes

4 cupspinach

finely chopped

½ cuptomato

finely chopped

4 Tbspoil

1 tspcumin seed

jeera

¼ tspfenugreek seeds

methi optional

1 Tbspbesan gram flour

1 Tbspcoriander powder

½ tspred chili powder

adjust to taste

¼ tspturmeric

haldi

1 tspsalt

½ tspmango powder

amchoor

Instructions

Step 1

Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.

Step 2

Next add tomato, coriander, red chili powder, and turmeric.

Step 3

Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.

Step 4

Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.

Step 5

NOTES Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water. Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.

View on Manjula’s Kitchen

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