Palak aloo or Saag aloo is potatoes dipped in spinach curry. Saag aloo is usually served with nan, chapati, and makki di roti. Saag aalu can be made with both spinach and mustard, although spinach is more common. Saag aloo is commonly served hot, and topped with ghee (clarified butter).
Serves – 4 persons
Ingredients for Aloo Palak Recipe
- Potatoes – 2 large (cubed to medium size)
- Palak/spinach – 1 bunch (chopped)
- Green chillies – 2 (slit)
- Onion – 1 (chopped)
- Ginger- garlic paste – 1 tsp
- Tomato Р1 (pur̩ed)
- Cashews/kaju – 2 tbsp
- Salt – to taste
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Ghee/claridied butter– 2 tbsp
Procedure for Preparing Aloo Palak Recipe
Heat ghee in a pan/kadhai and add onion, green chillies and ginger-garlic paste to it, sauté till the onion turns pink.
Now add turmeric powder and coriander powder and sauté for another 2 minutes.
Meanwhile in a blender grind the cashews to a fine powder.
Once the masala is cooked properly add the tomato purée along with the powdered cashews and mix well.
Now add the cubed potatoes to this and again mix well till the potatoes are well coated with the masala.
Add the chopped spinach to this.
Add some water to it along with salt and let it boil. Allow the potatoes to get cooked properly.
Once you get the required gravy consistency check seasoning and remove from fire.
Serve hot with nan, rotis , chapatis or makke di roti.