Aloo Palak - Not Quite The Typical Way

Wednesday, April 22, 2009

While I love most Punjabi curries, there is something I dislike about a typical Aloo Palak or a Palak Paneer. Yes, its the pureed spinach gravy Iam talking about. Iam not too fond of digging into this green colored gravy somehow, But I really do love its taste

So, to make my job easier, I've found an easier way of making Aloo Palak, quite not the typical way . . I let the chopped spinach leaves & onions remain rustic. They add a nice little bite.

If you are not too fond of the green looking gravy, don't give up on this awesome dish, Try it this way. This one's a real time saver & is a boon if you are having a lazy day. It was a winner in my kitchen, Iam sure it will be in yours too . . .

You Will Need:

  • 4 large potatoes - cubed
  • 2 cups spinach - washed & chopped
  • 1 onion - finely chopped
  • 4 - 5 green chillies - low to medium spiced
  • 1 tsp grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • Salt as per paste
  • 1/2 tsp Garam Masala (Optional)
  • 2 tbsp oil


  • Heat a tbsp of oil in a heavy bottomed pan, add cumin cumi seeds & allow them to splutter. Add slit green chillies, grated ginger, turmeric powder & allow them to sizzle for a while. Do not let this get burnt
  • When done, quickly add chopped onions & saute till the onion turns pink
  • Add potato cubes & a tsp of salt & mix well. Add another tbsp of oil, cover with a lid, & let it cook on medium flame. Keep mixing in between to avoid the potatoes from getting burnt
  • When the potatoes are half cooked, add chopped spinach & add about 2 tbsp of water & mic well. Cover the lid again & let it cook. Check for salt
  • Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well

Serve HOT with Rotis .. Enjoi !!!

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