Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 2 bunches of fresh spinach, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon ghee (clarified butter)
- 1/2 cup water
Special equipment needed:
- Pressure cooker or a large pot with a lid
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pressure cooker or a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Saute until onions are translucent.
3. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
4. Add cubed potatoes and chopped spinach. Mix well.
5. Add water and close the lid of the pressure cooker or the pot. Cook for 3-4 whistles in the pressure cooker or until the potatoes are cooked in the pot.
6. Once the pressure is released, open the lid and let the mixture cool down.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Heat ghee in a pan over medium heat. Add the blended mixture and cook for 5-7 minutes or until the mixture thickens.
9. Serve hot with rice or naan.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180 kcal
- Fat: 9 g
- Carbohydrates: 23 g
- Protein: 4 g
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Spinach can be substituted with kale or collard greens.
- Ghee can be substituted with butter or oil.
Variations:
- Add paneer (Indian cottage cheese) cubes to the mixture for a richer taste.
- Add tomatoes to the mixture for a tangy flavor.
- Add cream or coconut milk to the mixture for a creamier texture.
Tips and tricks:
- Make sure to wash the spinach thoroughly to remove any dirt or sand.
- Do not overcook the potatoes as they may turn mushy.
- Adjust the amount of green chilies according to your spice preference.
Storage instructions:
- Aloo Palak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Aloo Palak in a pan over medium heat until heated through.
Presentation ideas:
- Serve the Aloo Palak in a bowl with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Yogurt
Pairings:
- Rice
- Naan
- Roti
Suggested side dishes:
- Raita (yogurt salad)
- Papad (crispy lentil wafers)
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash your hands and all the utensils used in the preparation of the recipe.
- Store the Aloo Palak in the refrigerator at a safe temperature.
Food history:
- Aloo Palak is a popular North Indian dish that originated in the Punjab region.
Flavor profiles:
- Aloo Palak has a mild and slightly sweet taste with a hint of spice.
Serving suggestions:
- Serve the Aloo Palak as a main dish with rice or naan.
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Region: Indian