Aloo Palak Kebab
Aloo Palak is a popular vegetarian Indian appetizer made with spinach, peas, potatoes, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber, vitamins, and minerals, thanks to the spinach and peas. However, people with a nut or dairy allergy should avoid this dish. This variation of the recipe excludes cornflour, making it a low-calorie dish, perfect for people trying to lose weight.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
34 kcal
Protein
1 g
Carbs
5 g
Fat
1 g
Fiber
1 g
Ingredients
Green Peas
1 small cup (100g)
Potato, brown skin, big
1 large (200g)
Chopped Onion
0.5 small cup (50g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
0.5 tsp (1.5g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Spinach
0.5 cup (100g)
Instructions
Preparation
For Blanching Spinach:
-Blanch spiach for few mins.
For Boiling Potato:
- Pressure cook Potato for 3-4 whistle.
For Boiling Green Peas:
1-Add the fresh green peas to the boiling water.
2- Let the peas boil for 5-7 minutes or until they are tender but not mushy.
Cooking Steps
In a large mixing bowl, combine the blanched and chopped spinach, boiled green peas, mashed potatoes, finely chopped onions, ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
Divide the mixture into equal portions and shape them into round patties or kebabs.
Heat oil in a non-stick pan or griddle over medium heat.
Shallow fry the kebabs until they turn golden brown on both sides.
Serve hot.