Dhaba Style Aloo Palak is North Indian side dish. Dhaba Style Aloo Palak is very healthy green curry. Dhaba Style Aloo Palak is spicy spinach potato curry. Dhaba Style Aloo Palak is popular gravy curry all over India in roadside restaurants specially in north side Indian cities, those roadside restaurants called is dhabas, there usually serve Punjabi foods and this aloo Palak curry also one of them. This curry usually serve along with paratha or naan as accomplishment. Potatoes and spinach come together and always a great hit, yet again, in a Punjabi version of gravy style Aloo Palak. There are two version one is dried aloo palak and another one is gravy curry. So today I’m sharing gravy version of aloo palak.
Once you have peeled and the cooked potatoes and blanched spinach puree, this dish is a breeze to prepare as it simply makes use of readily available spices and everyday ingredients. Simple though it sounds, the apt combination of ingredients results in a true tongue-tickler! Enjoy it hot with your favorite Indian bread.
Ingredients:
• 1 Big Bunch of Spinach or Palak (Cleaned)
• 7-8 Baby Potatoes
• 1 Medium Onion Finely Chopped
• 4-5 Garlic Cloves Minced
• 1-2 Inch Ginger Roughly Chopped
• 2-3 Whole Dry Red Chilies
• 1-2 Bay Leaves
• 2 Green Chiles
• ½ tsp Red Chili Powder
• ½ tsp Garam Masala
• 1-2 tbsp Kasuri Methi
• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Pinch of Hing/Asafoetida
• Salt
• 2 tbsp Oil or Ghee
Method:
1. Boil the potatoes with required water and salt till cooked, then drain the water, peel the skin and keep aside.
2. Wash and clean spinach, then remove the hard steam parts from all leaves and keep aside.
3. Now boil the water in a big deep pan. Add ¼ tsp salt, once water starts boiling add spinach in it, stir it and cook or blanch it for 2 mins or till soft.
4. Strain the cooked spinach thru strainer, pour cold water immediately over it to keep leaves color green.
5. Add the strained spinach into a mixer/blender jar along with green chilies and blend it to a fine paste and keep aside.
6. Heat the oil or ghee into a kadhai or pan, add mustard and cumin, once it starts crackling add bay leaves, whole red chilies and pinch of hing in it.
7. Add garlic, ginger and chopped onion, stir fry it till golden brown, then add red chili powder in it and again stir it.
8. Now add the blended spinach puree in it, add salt, mix it and cook it for 2 mins, then add boiled potatoes and again mix it well.
9. Sprinkle garam masala and crushed kasuri methi over it and cook it again for few mins on low flame.
10. Dhaba Style Aloo Palak is ready. You can serve as a side dish with roti, paratha or naan along with chopped onion and lemon wedge and enjoy the meal.
Tips:
• You can use regular potatoes and cut it into big cubes.
- 1 Big Bunch of Spinach or Palak (Cleaned)
- 7-8 Baby Potatoes
- 1 Medium Onion Finely Chopped
- 4-5 Garlic Cloves Minced
- 1-2 Inch Ginger Roughly Chopped
- 2-3 Whole Dry Red Chilies
- 1-2 Bay Leaves
- 2 Green Chiles
- ½ tsp Red Chili Powder
- ½ tsp Garam Masala
- 1-2 tbsp Kasuri Methi
- ¼ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- Pinch of Hing/Asafoetida
- Salt
- 2 tbsp Oil or Ghee
- Boil the potatoes with required water and salt till cooked, then drain the water, peel the skin and keep aside.
- Wash and clean spinach, then remove the hard steam parts from all leaves and keep aside.
- Now boil the water in a big deep pan. Add ¼ tsp salt, once water starts boiling add spinach in it, stir it and cook or blanch it for 2 mins or till soft.
- Strain the cooked spinach thru strainer, pour cold water immediately over it to keep leaves color green.
- Add the strained spinach into a mixer/blender jar along with green chilies and blend it to a fine paste and keep aside.
- Heat the oil or ghee into a kadhai or pan, add mustard and cumin, once it starts crackling add bay leaves, whole red chilies and pinch of hing in it.
- Add garlic, ginger and chopped onion, stir fry it till golden brown, then add red chili powder in it and again stir it.
- Now add the blended spinach puree in it, add salt, mix it and cook it for 2 mins, then add boiled potatoes and again mix it well.
- Sprinkle garam masala and crushed kasuri methi over it and cook it again for few mins on low flame.
- Dhaba Style Aloo Palak is ready. You can serve as a side dish with roti, paratha or naan along with chopped onion and lemon wedge and enjoy the meal.
10 Responses to “Dhaba Style Aloo Palak Recipe”
What is the weight of the spinach or number of cups?
12oz bag 🙂
Yum!
thank you 🙂
Tomato not required?
No for this recipe you don’t need tomatoes! try it you will love.
Awsome
Thanks 🙂
tempting
thank you 🙂