Aloo Palak Recipe | Aloo Palak Ki Recipe | Aloo Palak Sabji| Fast & Easy Spinach and Potatoes Recipe

Aloo Palak Recipe | Aloo Palak Ki Recipe | Aloo Palak Sabji| Fast & Easy Spinach and Potatoes Recipe | Spinach & Potatoes Recipe | Aloo palak ki sabji | Aloo Palak Recipe | Palak Aloo ki Dry Sabzi

#palak #aloo #sabzi

#palak #aloo #sabzi

How are you all? I hope everyone is doing alright!

Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make Aloo Palak (Spinach Potatoes) Recipe. Potatoes have a unique quality of Pak food. Potato spinach tastes amazing if cooked with quality garlic and ginger. It is enhanced with local spinach and fresh new potatoes. You will really appreciate preparing aloo palak this way, so give it a try.

Aloo Palak Recipe

Time to start our recipe

Let's start with the preparation of the necessary ingredients for Potato Spinach. I have an onion, two dried red peppers, eight or ten cloves of garlic, and a piece of ginger, about an inch in size. Use local tomatoes for a little tang. Verify if they are native rather than hybrid. You decide how much red chilies to add. I also took some greens. It tastes even better when you add extra garlic.

intro ingredients of Aloo Palak (Spinach Potatoes) Recipe

Here, I have finely chopped the green chillies so that their flavor blends together. It all depends on you. Cutting does not require much work on your part. Finely chop the onion and tomato. Do not chop them too finely. We want them to be slightly crunchy, but if you cut them too small they will brown too quickly.

Stage 1 of making Ingredients of Aloo Palak (Spinach Potatoes) Recipe

Stage 1 of making Ingredients of Aloo Palak (Spinach Potatoes) Recipe

I chopped the garlic into different shapes and grated the ginger straight. The dish will have a varied texture and taste thanks to the different shapes, including some slices and some finely chopped bits.

Stage 1 of making The Masala (Spices) of Aloo Palak (Spinach Potatoes) Recipe

Stage 2 of making The Masala (Spices) of Aloo Palak (Spinach Potatoes) Recipe

I've got some great winter potatoes and half a kilo of spinach. Winter potatoes tend to be creamier with less water due to their high starch content. In winter, their texture is great with spinach. Use available potatoes; If you find new ones, use them. Peel these young potatoes as their skin is a bit tough. After washing them well, cut them into big pieces.

Stage 1 of making Dried Masala (Spices)  of Aloo Palak (Spinach Potatoes) Recipe

Stage 2 of making Dried Masala (Spices)  of Aloo Palak (Spinach Potatoes) Recipe

To prevent the potatoes from turning black, I cut them into large chunks and soaked them in water. Now, spinach must be washed thoroughly. It is very important to wash spinach at least two or three times as it often contains dirt.

Here, I have simply sliced ​​and cooked the potatoes without boiling them. Guys, make sure you wash them thoroughly. Because spinach stems can be rough, many people choose not to use them, especially if they are coarse and fibrous. However, the stems offer flavor and texture, so if you can get delicate local spinach, use them.

As you can see, washing the spinach thoroughly at least two or three times can remove a lot of dirt. To preserve the nutrients, I always wash the spinach before chopping. If you cut and wash, you may lose some nutrients.

Depending on your preference, you can use the leaves alone or the stems after cleaning them. Spinach does not need to be finely chopped. Just cut it roughly. In any case, it will wilt during cooking.

Let's cook now. I added mustard oil to the wok as it works best for cooking potato and spinach dishes. Guys, never use refined oil. Heat the mustard oil until it starts to smoke to reduce the pungency.

I add onion last, followed by red chilies and cumin seeds. Saute onion lightly in hot oil. After frying for a while, add garlic. Large cloves of garlic work better than finely chopped garlic, which can burn quickly and lose flavor.

Add the potatoes and garlic, and start frying them. In addition to allowing the potatoes to better absorb the aromas, roasting them in a mixture of onions and garlic makes them less likely to fall apart during cooking.

Add ginger after roasting the potatoes, and you'll see the progression of events. Basically, it's to make sure the flavors are released without burning. The goal is to roast the potatoes to perfection. I enjoy lightly roasted potatoes, and the flavor is enhanced if the onions are lightly roasted as well.

It's fine if you don't want to roast them that much or don't have time. They don't need to be fried that much. I have lightly fried the potatoes. I add a tablespoon of Kashmiri red chili powder and half a teaspoon of turmeric powder for color when they reach that stage, when they start turning light brown.

The flavor is already imparted by the dried red chillies and green chillies. Green chillies are added at this point. Add them too soon, and they may burn. This is the perfect moment to roast the chili powder and turmeric to bring out the vibrant color of the spinach and potato mixture.

Stage 1 of  making Aloo Palak Recipe

Stage 2 of  making Aloo Palak Recipe

Stage 3 of  making Aloo Palak Recipe

Stage 4 of  making Aloo Palak Recipe

Stage 5 of  making Aloo Palak Recipe

After frying further add tomatoes. Browning will stop after adding tomatoes. Keep this in mind. After adding tomatoes I also add a tablespoon of salt and half a teaspoon of coriander powder.

Since we are adding spices, we will now start cooking in this area. Cover and heat briefly, to start cooking the potatoes and softening the tomatoes. I will open the lid in two to three minutes to reveal the amount of steam that has accumulated.

The potatoes are almost done, as you can see. The texture of young potatoes is visible; They have a lovely creamy texture. I recently read about spinach and tried it. If you think it makes a difference, please try it too and let me know in the comment section of the blog. At this point add spinach leaves, one tablespoon of Kasuri fenugreek and one teaspoon of garam masala. These are the final ingredients. However, don't shake it right away.

Please, don't disturb him yet. Cover and heat it for two to three minutes. The result is that the spinach becomes somewhat fragile. If you mix it right away with a metal spoon in the pan, the direct heat may change the flavor. However, if you just leave it on top of the potatoes and cover, the steam will rise to the surface of the pan from the slow release of spinach water. The spinach will be cooked gently with this steam over time.

Spinach gets jerky if you mix it right away with a metal spoon. I recently did this after reading about it, and I noticed a marked improvement. It's not much, but give it a shot and report back to me. It can be cooked till all the water evaporates and the oil separates and after a few minutes open the lid and stir gently. Place on a lightly floured surface. In the interim, I have added a small amount of desi ghee to the pan. Ghee adds flavor and aroma, but feel free to leave it out. The water has reduced, the oil has separated, and the dish is almost done.

Stage 6 of  making Aloo Palak Recipe

It looks like, doesn't it look wonderful? A mixture of fresh potatoes and spinach will work best. Make sure the potatoes are cooked; They should be by this point. Notice that I didn't use any water, even though spinach produces a lot of water on its own. All that's left is to garnish with some freshly chopped coriander, and your meal is ready.

taste of Aloo Palak Recipe

Ending of Aloo Palak (Spinach Potatoes) Recipe

Benefits of aloo palak (spinach Goodness of the vegetable)

 Leafy spinach is incredibly nutritious. Spinacia oleracea, or spinach as we know it in English, is its botanical name. These days many people eat a lot of this leaf. Apart from being used in salads and vegetables, it can also be used in powder form. I will discuss its benefits with you. One hundred grams is a respectable amount of fiber. In addition to calcium and iron, it is also rich in beta-carotene, vitamin C, and vitamin A. It can fulfill your daily needs.

For best results, we recommend eating around 200 grams per day. Since spinach is full of vitamins, it is an excellent food for weight loss. Because it contains healthy amounts of calcium and vitamin K, which help maintain a healthy nervous system, it is also beneficial for bones.

It also contains lutein, a substance that helps our bodies heal faster by reducing inflammation. It is especially beneficial for skin health because it is high in vitamin C, which reduces inflammation and pain.

Additionally, it is high in vitamin A, which gives spinach its vivid green color. Its high content of vitamin C helps prevent cancer. Spinach contains antioxidants that are good for heart health. As a result, you should include spinach in your diet.

Today I will discuss some important topics. Patients with gout or arthritis are generally advised to stay away from spinach because it contains oxalates, which can raise uric acid levels in the body dangerously.

It can also cause problems for people who have kidney stones. On the other hand, the main ingredient that causes kidney stones is claimed to be reduced if spinach is soaked in water for 15 to 20 minutes before consumption. Thus, before eating, make sure to wash it thoroughly.

Ending Note

These are few helping tips for your recipe. I hope you will enjoy our recipe and if you do like it comment it down in the comment section how you like our recipe, take care of yourself and your love ones, see you next time in another recipe blog. If you want to see the short recipe of this video then click on the click button. Goodbye!