Aloo Palak is a nutritious and flavorful Punjabi dish that combines tender potatoes (aloo) with vibrant spinach (palak) in a mildly spiced gravy. It’s a wholesome, comforting dish that’s perfect for any meal, especially in colder months when spinach is in season.
Ingredients:
- Spinach (Palak): 500g, cleaned and chopped
- Potatoes (Aloo): 3 medium-sized, peeled and diced
- Onions: 1 large, finely chopped
- Tomatoes: 2 medium-sized, finely chopped
- Garlic: 6-8 cloves, finely chopped
- Ginger: 1-inch piece, grated
- Green Chilies: 2, slit lengthwise
- Cumin Seeds: 1 tsp
- Turmeric Powder: 1/2 tsp
- Red Chili Powder: 1/2 tsp (adjust to taste)
- Coriander Powder: 1 tsp
- Garam Masala: 1/2 tsp
- Oil or Ghee: 2 tbsp
- Salt: To taste
- Water: 1/4 cup
- Fresh Lemon Juice: 1 tsp (optional)
Instructions:
- Prep the Spinach:
- Blanch the spinach by boiling it in hot water for 2-3 minutes, then quickly transfer it to ice water to retain its color. Drain well and blend into a coarse paste or chop finely depending on your texture preference.
- Cook the Potatoes:
- Heat 1 tablespoon of oil or ghee in a pan and fry the diced potatoes until they turn golden brown. Remove and set aside.
- Make the Masala:
- In the same pan, heat another tablespoon of oil. Add cumin seeds and let them crackle.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger, garlic, and green chilies, and cook for 1-2 minutes until the raw smell disappears.
- Add tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil starts to separate from the masala.
- Combine Spinach and Potatoes:
- Add the spinach paste to the masala and cook for 3-4 minutes, stirring occasionally.
- Add the fried potatoes and mix well.
- Add 1/4 cup of water, salt to taste, and cover the pan. Let it simmer on low heat for 10 minutes until the potatoes are fully cooked and the flavors meld together.
- Finish with Garam Masala:
- Stir in garam masala and simmer for another 2 minutes. You can also add a squeeze of fresh lemon juice at this point for a slight tang.
- Serve Hot:
- Garnish with a dollop of ghee (optional) and serve hot with chapati, paratha, or rice.
Health Benefits of Spinach and Potatoes
Spinach, the star ingredient in Aloo Palak, is a nutritional powerhouse. It’s rich in iron, which helps maintain healthy blood and energy levels, and packed with essential vitamins like vitamin A, C, and K. These nutrients support everything from glowing skin to strong bones and a robust immune system. The high fiber content in spinach also aids digestion and promotes overall gut health, making it a great ingredient to include in your diet, especially during colder months when our bodies crave nutrient-dense foods.
The humble potato, often underestimated, is a great source of potassium, which helps regulate blood pressure, and vitamin C, which boosts immunity. Potatoes also provide complex carbohydrates, keeping you full and energized for longer. When paired with spinach, they create a perfect balance of nutrients, combining the freshness of greens with the satisfying heartiness of potatoes.
Tips to Keep Spinach Bright Green and Flavorful
One common challenge when cooking spinach is preserving its vibrant green color. Here are a few tips to make sure your spinach stays bright and delicious in your Aloo Palak:
Blanch the Spinach: Quickly boil the spinach for 2-3 minutes, then immediately transfer it to ice