Aloo Palak Indian Potatoes Spinach Recipes

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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

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

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

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

SAUTEED SPINACH AND POTATOES - ALOO PALAK



Sauteed Spinach and Potatoes - Aloo Palak image

Do you like spinach? Do you like potatoes? They pair up so well in this simple, homestyle, Indian aloo palak!

Provided by GypsyPlate

Categories     Main Courses

Time 35m

Number Of Ingredients 14

9 oz spinach
1 large onion
2 potatoes
2 medium tomatoes
1/2 green chili, deseeded
4 garlic cloves
1/2 inch fresh ginger
1/2 tsp Kashmiri red chili powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chili flakes
1 tsp cumin seeds
2 Tbsp cooking oil
Salt to taste

Steps:

  • In a mortar and pestle, make a rough paste of ginger, garlic and green chili.
  • Chop potatoes into 3/4 inch cubes. Chop onions, tomatoes and spinach.
  • Heat oil in pan over medium high heat. Add cumin seeds and cook 1-2 minutes.
  • Add onion and saute until soft,
  • Stir in paste and potatoes. Cover, reduce heat to medium and cook 5 minutes.
  • Add tomatoes and salt, mix well. Cover and cook additional 5-8 minutes, until potatoes start getting soft.
  • Stir in spices, cover and cook until potatoes are about 80% done. About 5-10 minutes. Check a few times that the potatoes are not sticking to the bottom.
  • Add spinach. Cover and cook about 2 minutes, until spinach is soft enough to stir in. Mix everything well, cover and cook until potatoes are done and most liquid has evaporated, about 5-8 minutes.
  • Taste and adjust salt.

Nutrition Facts : Calories 359 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 16 grams fat, Fiber 8 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 634 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)



Aloo Palak(Indian Potato and Spinach Curry) image

Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-)

Provided by sashas kitchen

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb spinach, chopped
1/2 white onion, finely chopped
2 large potatoes, peeled and cubbed
1 tomato puree
1 green chili pepper, seeded and chopped
1 piece ginger, minced
2 garlic cloves, minced
1 teaspoon lemon juice
1 teaspoon cayenne (optional)
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon cumin seed
1 tablespoon garam masala
4 tablespoons canola oil
1/4 cup yogurt
salt

Steps:

  • Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
  • Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
  • Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
  • Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
  • Add spinach and potatoes,stir to combine,cook over low heat until thickend.
  • Add cream or yogurt,Mix gently and cook for 2 more minute.

ALOO PALAK



Aloo Palak image

Aloo Palak, the potato and spinach curry is one of the classic curries among Pakistani cuisines. This vegan curry is delicious to enjoy with roti/ chapati, naan bread, pitta bread or rice.

Provided by Devy Dar

Categories     Vegetarian

Time 55m

Number Of Ingredients 15

600 gr/ 21.16 oz spinach.
300 gr/ 10.6 oz potatoes, cut in 1-inch chunks.
150 gr/ 5.3 oz brown onions, chopped.
1-inch ginger, minced.
4 cloves of garlic, minced.
1 ½ tsp ground cumin.
1 ½ tsp ground coriander.
1 tsp paprika powder.
½ tsp chilli powder.
½ tsp turmeric powder.
1 tsp coarse/ ground black pepper.
1 tsp table salt (or according to taste).
2 medium tomatoes, chopped.
⅓ cup/ 80 ml/ 2.7 fl.oz cooking oil.
1 tsp dried fenugreek leaves/ Kasoori Methi.

Steps:

  • In a medium cooking pot, heat the oil and fry the onions at medium heat until it turns light golden.
  • Then add in the minced ginger and garlic. Fry further for a minute or two.
  • Put all the spices and salt in. Give it a stir and leave to cook until the spices smell fragrant.
  • And then add the tomatoes in, stir well and let it cook with the lid on until the tomatoes are softened. Try to mash the tomatoes with the back of the spoon every now and again.
  • When the masala/ spices mix becomes thick and the oil separates from the spices, put the spinach in the masala/ spice mix. Stir it well until all the green leaves are mixed thoroughly with the spices/ masala. Put the lid back on and leave it to cook at medium heat for about 15 minutes.
  • Take care and keep checking the spinach to make sure it doesn't stick at the bottom of the pot. Sprinkle the fenugreek leaves and stir the spinach well.
  • Then add the potatoes in, mix well so that the potato pieces are covered with spinach and spices. Continue to cook with the lid on at low-medium heat for about 15 minutes or until the potatoes are fully cooked.
  • Enjoy your Aloo Palak with roti/ chapati, naan bread, or pitta bread. If you want, you can also eat it with rice.

Nutrition Facts : Calories 157 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 473 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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