Padhuskitchen


Aloo Palak-Aloo Palak Gravy Recipe (step wise pictures)

by 24 Comments

Aloo Palak is a classic Punjabi dish prepared with potatoes and spinach. I have already posted the dry version which goes very well with rice and chapati. Today we will learn how to prepare Aloo Palak (gravy version) with step wise pictures.This is a fantastic side dish for chapati, naan, roti and poori. Even beginners can try this with confidence as I have made it as easy as possible.

Aloo Palak

Aloo Palak-How to make Aloo Palak


Aloo Palak

 Prep Time : 15 mins

 Cook Time : 20 mins 
 Serves: 2-3
 Recipe Category: Side Dish
 Recipe Cuisine: Punjabi
 Author:

   Ingredients needed

   Spinach/Palak -1 bunch ( I got a little more than 1 cup of spinach puree)
   Tomato puree – 1 cup
   Baby potatoes – 10-12
   Oil -2 tbsp

   For grinding

   Onion – 1 cup chopped
   Ginger -1 inch piece
   Garlic – 4-5 cloves
   Red chilli -2
   Cinnamon -1 inch piece

   Dry powder

   Turmeric powder -1/4 tsp
   Chilli powder -1 tsp
   Garam masala powder -1 tsp
   Salt needed

   For garnishing

   Ginger – 1 inch piece slivered

Preparation

Pressure cook potatoes till soft (not mushy), peel the skin and prick holes on it with a fork. This helps the potatoes to absorb the gravy well. If you cannot get baby potatoes, you can use the regular potatoes and cut it into big pieces. I sauteed the potatoes (after pressure cooking) with a little salt in just 2 tsp of oil which is totally optional.

Clean and wash spinach leaves and discard the thick stalk. Chop it and keep it aside.

Method

Take all the ingredients mentioned under grinding and grind it to a fine paste. Your paste no:1 is ready.

Boil 1-1 1/2 cups of water  in a pan and cook the chopped spinach leaves for 3-4 minutes adding a little salt and a pinch of sugar.

After it cools, remove the leaves alone and grind it to a paste. Do not throw that water as we will be using it for the gravy.

Grind the tomatoes. So now the potatoes and all the 3 pastes are ready.(spinach puree, onion paste, tomato puree).Once you have all this ready preparing the gravy is a breeze.

How to make Aloo Palak

Heat oil in a pan and add the ground paste, saute until the raw flavor goes and it turns slightly brown.

Then add turmeric powder, chilli powder, salt and garam masala powder.

preparation aloo palak

Now add the tomato puree and cook until it leaves oil. See the picture below, the tomato puree color has changed and it started oozing oil.

aloo palak recipe

Now add the spinach puree and cook for 2-3 minutes until well blended with the masala.

Then add 1 1/4 cup of water (the water reserved after cooking spinach), potatoes and cook for a few more minutes on low heat. Let the potatoes absorb the masala well. Adjust the consistency of the gravy as preferred. Check for salt. Garnish with slivered ginger and serve hot.

How to prepare Aloo Palak

This gravy goes well with all Indian breads and even as a side dish for pulao.

Refer my Aloo Palak (Dry sabzi) also.

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Comments

  13. Anonymous

    Hi Paddu, I had been a very lousy cook and haven't given any attention till I got married. Then I was thoroughly baffeled with endless cooking procedures . but after visiting ur blog and trying ur dishes.. I am gaining confidence in cooking.. Thank you so much. Esp you pics are a visual delight and inspires me to try the dish. I tried ragi dosa and ragi kuzh the other day and it was really good.. today this aloo palak dish tasted very yummy with rice.. Thank you very very much

    Reply

  14. शापित

    Hello Paddu,
    All commenting here are mostly ladies. I take the chance to be the first to try out your recipe and post my comment. It took me around 30 mins. But When I tested it with Roties (again made by me) it tested something that I wanted to taste for some time now. With rice believe me it was even better than with roti. Thanks for this wonderful recipe. It gives me a reason to make Palak more often.
    Will try out your dry Aloo-palak sometime soon.
    Keep posting.
    Regards
    Pramod

    Reply

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