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aloo-palak-sabji-aloo-palak-gravy
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4 from 1 vote

aloo palak recipe | palak aloo curry | aloo palak gravy

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.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Curries
Cuisine: Hyderabadi
Servings: 4 -5
Calories: 270kcal
Author: Asiya

Ingredients

  • 2 tbsp oil
  • 2 medium size onions finely chopped
  • 3 vertically slit green chillies
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 3 medium size potatoes finely sliced
  • 6-7 bunches of spinach leaves/palak leaves finely chopped
  • 1 tbsp coriander leaves finely chopped

Instructions

  • Firstly, in a wok, add oil and heat it.
  • Add finely chopped onions and saute for few seconds.
  • Add slit green chillies, mix and saute until onions turn soft.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix and saute well.
  • Cook the masala until oil oozes out and starts leaving the masala.
  • Add sliced potatoes, mix well.
  • Add chopped palak leaves, mix well and cook until all the palak leaves comes together.
  • Cook aloo palak for few minutes.
  • Add chopped coriander leaves and mix well.
  • Cook aloo and palak until aloo turns soft and palak cooks well.
  • Keep mixing and checking in between.
  • When aloo and palak turns into soft gravy and when aloo turns soft switch off the flame.
  • Serve hot with rice or chapathi.
  • Watch the video procedure above.

Notes

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.

Nutrition

Calories: 270kcal
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