What Is Aloo Palak?
A delicious and easy-to-make Pakistani dish is aloo palak (spinach and potatoes). There is less spice in this dish, but it is still very flavorful. It can be served as a side dish or as the main course alongside roti or naan.
My family really enjoys this vegetable dish. Maybe because it has potatoes in it. We love to eat this with Acchar and Raita. This comfort food takes me back to my childhood, when my mom used to make it. I am sharing my mom’s recipe with you.
Ingredients You Need For Aloo Palak
Spinach, or Palak: is the main ingredient in this recipe; both fresh and frozen work well. If you are using fresh spinach, coarsely chop it with your hands.
- Potatoes, or Aloo: Another main ingredient is potatoes. You can use either red or russet potatoes; both work well. cut into 2-inch cubes
- Onion: Yellow or red are good choices.
- Garlic: sliced fresh garlic adds a lot of flavor to the dish; try not to skip it.
- Spices: I usually like to use minimal spices in my sabzi. Less is more when it comes to making delicious sabzi.
Steps To Make Aloo Palak
Sauté the onions in a pan. then add cumin, dried red chilies, and garlic slices
Add potato cubes. Stir thoroughly to ensure that all of the masala is evenly distributed. To make the potatoes tender, add 1/3 cup of water. Cover it
Mix in the chopped spinach thoroughly.
Finally, add fresh dill, which is optional but enhances the flavor of the aloo palak.
When served as a main course, aloo parak is best enjoyed with roti or naan and a side of achar and raita. It can also be served as a side dish at gatherings where other dishes like rice and meat are served.
Here are some of our top picks for vegetarian recipes if you are a veggie lover searching for more.
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Easy Aloo Palak – Just Like Mom Used To Make!
6
servings10
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Ingredients
10-12 oz (4 to 5 cups) Spinach finely chopped
1 large Onion thinly sliced
3 Medium potatoes
3,4 Garlic sliced
3,4 Red dry chillies
1 tsp Cumin
1 tsp Salt
1/4 tsp Turmeric
3,4 tbsp Fresh Dill
Directions
- Heat the oil in a pan over medium heat and sauté the onion.
- Once the onion starts to turn a light golden brown color, add all the spices and thoroughly mix. To avoid burning, sprinkle some water on it if necessary.
- Add potatoes and thoroughly combine. Now add the 1/3 cup of water, cover the pan, and cook over medium heat until they are halfway done.
- Add chopped spinach now and cover it. Cook over medium heat for 5 to 8 minutes, or until the palak and aloo are very tender.
- At the last minute, add the dill and cover to allow the flavor and aroma to permeate the food. This step is optional.
- Enjoy it with your preferred roti or naan.
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