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    You are in: Home / Recipes / Aloo Palak (Indian Potatoes & Spinach) Recipe
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    Aloo Palak (Indian Potatoes & Spinach)

    Aloo Palak (Indian Potatoes & Spinach). Photo by -Sylvie-

    1/3 Photos of Aloo Palak (Indian Potatoes & Spinach)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    -Sylvie-'s Note:

    I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
    2. 2
      Remove from the pan and blend to a fine puree and keep aside.
    3. 3
      In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
    4. 4
      Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
    5. 5
      Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
    6. 6
      Simmer for few minutes till the potatoes absorb the flavor.
    7. 7
      Add fresh cream if desired.

    Ratings & Reviews:

    • on July 18, 2010

      Fantastic recipe! I didn't have waxy potatoes on hand but it still worked well with regular potatoes. I also cooked the ingredients differently in order to brown the onions and fry the spices as is common in Indian cooking. My cooking method is as follows: First saute the garlic, ginger, onions and green chili together till the onion started to brown. Then add the spinach and cook till it wilts and puree. Cook the potatoes without any turmeric or salt till almost done (I just cut into cubes and microwaved for about 5 minutes.) In a deep fry pan fry the cumin seeds for about 20 seconds till they start to lightly brown and then add the turmeric and other powdered spices and fry for about 20 seconds to bring out the flavor. Add the spinach-onion paste, salt, and potatoes and cook for a few minutes for the flavors to absorb and the potatoes to fully cook.

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    • on November 01, 2010

      55

      I didn't blend the spinach mixture, just left it whole. I used a bit of oil in place of the butter as well, and used regular potatoes. Loved the flavours. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2014

      55

      Very good as written. The second time I made it, I doubled the potatoes; pureed half the spinach mixture and mixed the pureed part back in with the rest, so it is creamy but has texture. Will definitely add this to our regular rotation.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)

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    Nutritional Facts for Aloo Palak (Indian Potatoes & Spinach)

    Serving Size: 1 (472 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 404.3
     
    Calories from Fat 241
    59%
    Total Fat 26.8 g
    41%
    Saturated Fat 16.0 g
    80%
    Cholesterol 65.5 mg
    21%
    Sodium 134.7 mg
    5%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 8.3 g
    33%
    Sugars 7.3 g
    29%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    fresh ginger

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