Palak Aloo Vegetable
Palak Aloo Vegetable is a classic Indian dish made with spinach, potatoes, and a blend of aromatic spices. This recipe is vegan, gluten-free, and suitable for many dietary preferences. It is also a great source of fiber, vitamins, and minerals, thanks to the spinach and potatoes. However, people with a nut or dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
73 kcal
Protein
3 g
Carbs
12 g
Fat
2 g
Fiber
3 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Potato, brown skin, small
200 gms (200g)
Chopped Tomato
1 small cup (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
2 tsp (4g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
0.5 tsp (1g)
Garam Masala
1 tsp (3g)
Spinach
1 cup, chopped (200g)
Instructions
Preparation
Blanch palak(Spinach) for few mins and add in blender make a fine paste.
Pressure cook aloo, peel and cut into cubes.
Cooking Steps
Heat oil in a pan over medium heat. add cumin seeds and allow them to splutter.
Add the boiled cubed potatoes and sauté for about 5-7 minutes, or until they start to turn golden brown.
Add chopped onions, green chilies and ginger-garlic paste. Sauté until the onions turn golden brown.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
Add the palak (spinach) paste. Cook for about 4-5 minutes, or until the spinach wilts and cooks down.
Sprinkle garam masala and stir to combine.
Adjust salt and spices according to taste.
Garnish with fresh coriander leaves.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.