Aloo Palak, cooked to perfection, is an irresistible comfort food that will brighten up your meatless Monday! Packed with an abundance of nutrients such as iron, protein, minerals, and vitamins, this dish not only nourishes your body but also promotes healthy skin, hair, and bone. With all these fantastic benefits, there’s no reason to hesitate. Go ahead, grab the recipe, and treat yourself to a delightful dinner tonight.
Ingredients for Aloo Palak
Spinach/Palak
Spinach or Palak is a leafy green that is rich in iron. Adding aloo palak to your meal is a great way of adding a little extra iron. I took a few bunches of spinach, trimmed the stems, and chopped them. After cleaning, I had a total of 16 oz or 1 lb left. To clean the spinach, take water in a big pot and add chopped spinach, after washing put it to a strainer for extra water to drain. Do this step at least twice to get rid of any small sand grains. You can also use pre-washed baby spinach which you don’t need to cut.
Potatoes
Aloo or potatoes is the second integral part of this dish. Peel and cut potatoes into 1-inch cubes. I like to use Yukon gold potatoes because they taste better.
Spices
This sautéed Aloo Palak has some everyday spices, such as salt, red chili, turmeric, and cumin seeds. All of these spices are common spices in a Pakistani pantry.
Onion and tomatoes
Onions and tomatoes are an integral part of any desi curries and stews. Onion makes the base and is slightly sweeter, and tomato, on the other hand, is slightly sour, which balances the flavors.
How to serve Aloo Palak
There is nothing better than a good old sautéed Aloo Palak. It makes a great addition to any table, make it for a quick dinner on a weeknight, or use it as a side dish for a special occasion.
Aloo Palak
Ingredients
Instructions
- Cut your spinach and then wash it several times to remove any dirt. You can also use pre-washed baby spinach.
- Peel your potatoes and cut them into 1.5-inch cubes.
- Peel and thinly slice onion.
- In a pan add oil and onions. Let them cook for 3-4 minutes on high heat, then add salt, red chili, turmeric, whole red chilies, and tomatoes.
- Mix everything and lower the heat. Cover the pot, and keep cooking for 5 minutes.
- Once tomatoes are softened, break them down with the help of a spoon, and cook until oil separates the masala.
- Now add spinach and potatoes.
- Mix and cook while covering on medium-low heat until potatoes are soft. Mix occasionally.
- Now uncover and dry out any leftover water.
- Add 2 tbsp of butter.
- Make yourself a fresh roti and enjoy.