Aloo palak is a hyderabadi and also an Indian veg curry recipe which is combined using potatoes and spinach and made into a gravy perfectly suitable for rice and chapathi.
1. Wash the spinach leaves and aloo pieces well before adding into the curry.
2. Aloo palak can also be pressure cooked.
3.After adding coriander leaves in step 9, just pressure cooking the aloo palak curry for 2 whistles gives us a fine curry.
4.If aloo palak is not made in pressure cooker, then cut the potatoes into small pieces as they can be cooked faster and can be tenderized quickly.
5. In this recipe I have not added any water as the palak and onion release their own water and the gravy can be cooked in that water.