Aloo Palak Subzi (Spinach with Potatoes Curry)

What is Aloo Palak (Potatoes with Spinach Curry)?

I love Palak Aloo Curry! It is not only delicious but also a wholesome, plant-based option for when I crave something green and nourishing!

Aloo Palak, or Potatoes with Spinach Curry, is a delectable and wholesome North Indian dish.  The dish is a common household curry in India where I grew up. The key is to blanch fresh spinach leaves first. Balancing spinach takes away the metallic taste of spinach and also makes the cooking process faster and easier. Blanched spinach and cubed potatoes are cooked in a fragrant mixture of spices, including cumin, ginger, garlic, and Garam Masala. The result is a vibrant, green-hued curry that offers a perfect balance of flavors and textures.

How I Cook Palak Aloo

To prepare this dish, I start by blanching fresh spinach, ensuring it maintains its vibrant color and nutritional value. In an Instant Pot, I sauté aromatic spices, including cumin seeds, ginger, garlic, and tomatoes. The addition of chickpea flour, cloves, bay leaf, turmeric, and Garam Masala enhances the curry’s depth.

I next add potato cubes. When preparing Palak Aloo Curry, I always ensure that the potatoes are chopped into uniform sizes. This ensures even cooking throughout the dish. It’s essential to cook them until they’re tender but still hold their shape. Overcooking can result in mushy potatoes that will disintegrate, which can affect the overall texture of the curry. So, I keep a close eye on them to ensure they reach the perfect level of tenderness.

Finally, I add blanched spinach, combine all the ingredients, and cook for a few minutes until water evaporates to create a thick gravy dry, and everything blends. I often top it with some toasted almonds and fried onions!

Pair this dish excellently with naan or any type of bread, as well as with white rice. I’ve also plated it over a bed of herbed quinoa, and it received rave reviews from my family!  The sauce, thickened with chickpea flour, beautifully coats the quinoa, creating a wonderfully balanced bite of protein, greens, and carbs in every spoonful. It’s simply delightful!

Palak Aloo Sabzi is a Perfect Vegan Dish!

Palak Aloo Sabzi, a delightful vegan dish, combines the nutritional benefits of spinach and potatoes to create a wholesome and satisfying meal. Spinach, a leafy green powerhouse, is rich in vitamins A, C, and K, as well as folate and iron. It also provides a good dose of antioxidants and fiber, promoting overall health and well-being.

On the other hand, potatoes contribute a hearty texture and a wealth of nutrients. They are a good source of vitamin C, potassium, and vitamin B6. Additionally, potatoes offer complex carbohydrates, providing a sustained release of energy.

 

The combination of spinach and potatoes in Palak Aloo Sabzi creates a delicious blend of flavors. It offers a diverse range of essential nutrients, making it an excellent choice for those following a vegan diet or anyone looking to enjoy a nutritious and flavorful dish.

Ideas on How to Palak Aloo Sabzi

Palak Aloo Curry pairs wonderfully with a variety of accompaniments. Serve it over a bed of steamed basmati rice for a classic and satisfying meal. Alternatively, scoop it up with warm, freshly made chapatis or naan bread.

To add a textural contrast, top the curry with toasted almonds or sesame seeds for a delightful crunch. Garnish with fresh coriander leaves to enhance the visual appeal and provide additional flavor. This versatile dish can be a star at family dinners or gatherings!

 Ingredients

  • 8 to 10 oz fresh spinach, blanched
  • 3 potatoes – medium sized. Cut into 1/2 “ cubes
  • 1 cup thinly sliced onions
  • ½ cup chopped tomatoes or 1 medium-sized
  • 1 tablespoon ginger garlic paste
  • 1 or 2 green chilies or 1 teaspoon chopped green chillies ( optional)

Spices

  •  4 tablespoons oil
  •  3 cloves crushed
  •  1 teaspoon cumin seeds
  •  1 Bay Leaf
  •  ¼ teaspoon turmeric powder
  •  ½ teaspoon Garam Masala
  •  ½ teaspoon ground fennel or ground coriander
  •  ¼  teaspoon ground ginger
  •  1 tablespoon chickpea flour( Optional)
  •  3/4 cup water
  •  1 teaspoon dry fenugreek leaves (Kasuri methi), crushed – optional
  •  1.25 teaspoon salt ( adjust to taste)

Cooking instructions

Step 1: Blanch Spinach

  1. Boil Water: Bring a pot of water to a rolling boil. Ensure there’s enough water to submerge the spinach completely.
  2. Prepare Spinach: Wash the spinach thoroughly and trim any tough stems or damaged leaves. I use prewashed baby spinach.
  3. Submerge in Boiling Water: Once the water is boiling, immerse the spinach leaves into the boiling water. Turn the stove off. Let spinach stay in hot water for about 3 minutes. Drain and rinse spinach. Keep aside.

Step 2: Cooking Palak and Aloo

  1. Turn the Instant Pot to sauté mode and add 4 tablespoons of oil. Once hot, add cumin seeds and let them become fragrant.
  2. Add thinly sliced onions and sauté until they become translucent. Then, add ginger paste and garlic paste, continuing to sauté for another minute. You may add a tablespoon of water if the mixture is starting to stick. I also add a pinch of salt to prevent the mixture from sticking to the bottom
  3. Add salt and all spices.
  4. Toss in cubed potatoes, ensuring they are well-coated with the aromatic mixture. Add water
  5. Turn off the sauté mode and set the Instant Pot to cook and cover.
  6. Cook until the potatoes become tender, about 8 minutes. Keep checking to make sure the potatoes don’t stick. Add a little more water if needed. Cook till potatoes are tender but not mushy. To test, try breaking one with a spoon.
  7. Once the potatoes are tender, Add chopped tomatoes and gram flour and mix well.
  8. Now add the blanched spinach to the mixture. Mix well and continue cooking for a few minutes until everything is thoroughly combined and most water has evaporated

Important: Don’t add all spinach at once. as blanched spinach tends to clump together. Instead, add small portions gradually, mixing each time before adding more. Repeat this process until all the spinach is incorporated into the potatoes.

  1. Serve the dish topped with fresh coriander leaves, toasted sliced almonds, or sesame seeds, or fried onions for an extra crunch and flavor.

Enjoy your delicious Vegan Indian Spinach and Potato curry!

Additional Info:

– Course: Main Course

– Cuisine: North Indian

– Dietary Preferences: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian

Frequently asked questions about Aloo Palak Subzi

Q: Can I use frozen spinach instead of fresh for Aloo Palak Subzi?

A: Yes, you can use frozen spinach, but be aware that the texture may differ slightly. Dunk it in hot water for only a minute and ensure you squeeze out all the water from the frozen spinach before adding it (step 8) to maintain the desired consistency.

Q: How long does it take to cook Aloo Palak Subzi in an Instant Pot?

A: Cooking time in an Instant Pot typically takes about 8 minutes after sautéing, ensuring the potatoes are tender. The whole process takes less than 30 minutes.

Q: Is Aloo Palak Subzi suitable for a gluten-free diet?

A: Yes, Aloo Palak Subzi is gluten-free, making it a great option for those with gluten sensitivities or following a gluten-free diet.

Q: Can I adjust the level of spiciness in this dish?

A: Absolutely! Feel free to adjust the quantity of green chilies or chili powder according to your spice preference.

Q: What can I serve alongside Aloo Palak Subzi?

A: Aloo Palak Subzi pairs well with rice, roti, naan, or any bread of your choice. Try adding a protein dish like Rajma masala to make the meal high protein.

Q: Can I make this dish ahead of time?

A: Yes, Aloo Palak Subzi can be prepared in advance and reheated before serving. However, freshly cooked is best for optimal flavor.

Q: Is chickpea flour necessary for this recipe?

A: Chickpea flour adds a unique texture and flavor, but it’s optional. You can omit it if desired.

Q: How do I prevent the potatoes from sticking during cooking?

A: Ensure you stir regularly during the sautéing and cooking process. Add more water if needed to prevent sticking.

Q: Can I substitute another vegetable for potatoes?

A: While potatoes are traditional, you can experiment with other veggies like soya chunks or peas for a variation.

Q: How do I reheat leftovers of Aloo Palak Subzi?

A: Reheat in a pan on the stovetop or the microwave, adding a splash of water if needed to retain moisture.

Yogchakra
Author: Yogchakra

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