Thursday, 2 May 2013

Palak Aloo

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Palak Aloo  is among the delicious and popular vegetable curries of  Pakistan. It's very easy to make and tastes great when had with hot phulkas or plain boiled rice. 

Palak Aloo


1 big bunch of spinach
2-3 medium potatoes (peeled and chubed)
2 medium onions thinly sliced
1 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/2  tsp garam masala powder
1/2 tsp turmeric powder
salt to taste
¼ cup oil
2 tbsp ghee (optional)
½ tsp chicken powder (optional)
1 tsp dry fenugreek leaves
3 medium tomatoes finely chopped
2-3 chopped green chilies
4-5 black peppercorn
2-3 cloves
1 tbsp ginger garlic paste
2-3 tbsp chopped coriander


1) Remove the leaves from stems and chop roughly. Soak it in water for some time so all the dirt settles down, wash it again. You might need to do it 2-3 times till the water gets clear from dirt.

2) Blanch the chopped spinach leaves for 2-3 minutes, drain out the water. Cool quickly by holding under running water in a colander, then grind it coarsely along with chopped green chillies .

3) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).

4) Add the potatoes and fry  for further 5 minutes, add 1/3 cup of water. Cover the pan and simmer over medium-low heat until potatos are half done. 

5) Now add in the coarsely ground spinach leaves, dry fenugreek leaves, chicken powder and mix it will, cover the pan with a lid and let it cook on low-medium heat for further 8-10 minutes or until oil separates. 

6) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes.  Serve with boiled rice, naan, paratha or roti.

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