“Aloo Palak with Naan”

Aloo palak

Ingredients for Aloo Palak

• 1 Big Bunch of Spinach or Palak (Cleaned)
• 7-8 Baby Potatoes
• 1 Medium Onion Finely Chopped
• 4-5 Garlic Cloves Minced
• 1-2 Inch Ginger Roughly Chopped
• 2-3 Whole Dry Red Chilies
• 1-2 Bay Leaves
• 2 Green Chiles
• ½ tsp Red Chili Powder
• ½ tsp Garam Masala
• 1-2 tbsp Kasuri Methi
• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Pinch of Hing/Asafoetida
• Salt to taste
• 2 tbsp Oil or Ghee

Method of making

1. Boil the potatoes with required water and salt till cooked, then drain the water, peel the skin and keep aside.
2. Wash and clean spinach, then remove the hard steam parts from all leaves and keep aside.
3. Now boil the water in a big deep pan. Add ¼ tsp salt, once water starts boiling add spinach in it, stir it and cook or blanch it for 2 mins or till soft.(It enhance the color of palak as well)
4. Strain the cooked spinach thru strainer, pour cold water immediately over it to keep leaves color green.
5. Add the strained spinach into a mixer/blender jar along with green chilies and blend it to a fine paste and keep aside.
6. Heat the oil or ghee into a kadhai or pan, add mustard and cumin, once it starts crackling add bay leaves, whole red chilies and pinch of hing in it.
7. Add garlic, ginger and chopped onion, stir fry it till golden brown, then add red chili powder in it and again stir it.
8. Now add the blended spinach puree in it, add salt, mix it and cook it for 2 mins, then add boiled potatoes and again mix it well.Sprinkle garam masala and crushed kasoori methi over it and cook it again for few mins on low flame.

Please Note

Aloo Palak is ready. You can serve as a side dish with roti, paratha or naan along with papad, chopped onion and lemon wedge. “enjoy the meal” with this variation you will fell in love with it!!

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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