An uncommon recipe for a common dish. I am not really sure, why it’s never occurred to me to post a household recipe such as aloo palak on my site for all these days. It is one of the tastiest combinations of potato and spinach you can find anywhere. I agree to be sent email.
As always, I have kept my recipe completely vegan but certainly did not compromise on the taste. With all the healthy goodness from spinach and nuts, it is a dish that I can pretty much guarantee, to attract the spotlight at your dining table.
Instant Pot method
Here’s a new variation for the same recipe. I have been getting a lot of requests for the Instant Pot version of common recipes and Aloo Palak is one classic recipe you will love preparing with the Instant Pot. There was no compromise in taste with this new procedure. Add cubed potatoes and the blended spinach mixture. Stir well The best thing about the Instant Pot, as opposed to the traditional method, is that I can follow the entire procedure in one pot. Blend the washed spinach with ½ cup warm water and bring it to a puree consistency. Place it aside.
Stovetop method
The procedure is very easy to follow, as you can see in my short video. When the instant pot beeps, let the pressure release naturally. Add the tempered cumin seeds and Kasuri methi. Give it a good stir and garnish with cilantro. That’s it! Serve it hot with steamed rice or roti. There’s a lot right here with developing a complex flavor profile, starting with the spices, followed by ginger, garlic, and chilies. The deepened flavors are later picked up by the potato chunks. What comes out is a rich gravy suitable to adorn any serving of rice or rotis on your table. The procedure is very simple first you have to boil the potatoes with skin and drain the water. Cut them in halves and place aside. In a medium-size pan, drizzle and heat 2 teaspoon oil and saute cinnamon sticks, bay leaf, cloves. Later add ginger, garlic, green chilies, and onions. Continue to saute for 2-3 minutes. Meanwhile, blanch the Spinach and soak the cashew nut in water, for 10 minutes. (skip this if you are allergic to nuts) Blend the Spinach, soaked cashews, raw chopped tomatoes along with the sautéed onions. Bring them to a smooth consistency with ½ cup of water. In a separate pan, add 2 teaspoon oil and saute cumin seeds. When they start to sizzle, add blended Spinach paste. Continue to stir as you add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover the lid and let it cook for 2 minutes. Later add Garam Masala, boiled potatoes, and add water. Stir well and cook for 5 more minutes. Garnish with cilantro.
Expert tips
If you are allergic to nuts, you can omit the cashews and replace them with thick coconut milk. It does take several spices to strike the right taste, but every spice that you add contributes to the taste and plays an important role. So be sure not to miss any of it, except Garam Masala.You can keep the skin of the potatoes. The addition of chopped cilantro at the end is also optional.You can also add a couple more of the green chilies and make it spicy if that suits your taste.
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