Aloo Palak

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Spinach is an edible flowering plant. It is native to central and southwestern Asia. It is an annual plant, which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions.
Spinach is thought to have originated in ancient Persia. Arab traders carried spinach into India.

It has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of a lot of vitamins and minerals and is a great source of Omega-3 fatty acids. So overall a great vegetable to be introduved as a part of our diet.


But a lot of people don't enjoy it because of its taste. There are so many Indian dishes that add a lot of flavor to this pretty bland veggie, like palak paratha, aloo palak, palak paneer, palak pakoda and many more.


Aloo Palak is a famous Panjabi dish, is yummy and spicy and goes great with both rice and parathas.


Ingredients:

  1. Palak (Spinach): 10 oz
  2. Potatoes: 1 large or 2 medium cut into cubes.
  3. Coriander leaves: 1/2 bunch
  4. Green chilli: 2-4 (adjust as per taste)
  5. Garlic: 4 cloves
  6. Mustard Seed: 1/2 tsp
  7. Cumin Seed: 1/2 tsp
  8. Turmeric powder: 1/2 tsp
  9. Onion: 1 medium finely chopped
  10. Tomato: 1 medium finely chopped
  11. Red Chilli Powder: 1/2 tsp
  12. Coriander Powder: 1/2 tsp
  13. Garam Masala: 1 tsp
  14. Salt As per taste
  15. Oil : 2 tsp

Procedure:

Make a fine paste of coriander leaves, green chilli and garlic cloves ( use a little water if needed).
In a pan heat 2 tsp oil and add cumin and mustard seeds.
As the cumin and mustard seeds stops spluttering add turmeric powder and chopped onion.
As the onions turn slightly golden add the coriander, green chilli and garlic paste that we made earlier.
Add salt to taste and rest of the spices except the garam masala.
Add the chopped tomatoes and cook till the raw smell of the spices is gone and oil oozes out.
Add the potato cubes and mix well.
Cover and cook till the potatoes are almost done.(Keep stirring in between and add little water if the mix is vey dry.)
Wash, drain, chop and add the spinach to the pan and let it cook till the spinach wilts and potatoes are soft.


Turn of the heat and add the garam masala mix well.
Serve it hot with naan, roti or rice.

I hope you start enjoying spinach.

Till then happy blogging
Rakhee

Comments

  1. AnonymousMarch 1, 2012 at 12:57 PM

    This sabzi is awesome. Specially for veggie people.

    ReplyDelete

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