Aloo Palak Recipe (Spinach Aloo Sabzi)
Here is finger-licking aloo palak recipe dry in Pakistani style. It's a Spinach aloo sabzi cooked with Indian spices that adds a perfect flavor to serve with homemade chapati. Hardly takes 30 minutes to prepare this family favorite, gluten-free, and vegan dish for lunch or dinner.
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Servings: 3 Persons
Calories: 139kcal
Ingredients
- 2 bunches Fresh Spinach (palak) Frozen ( 20 Oz Package)
- 2 Potatoes (aloo) Big (Cubes)
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Garlic Paste
- 3 Green Chilies
- ½ cup Tomatoes Cubes
- ½ teaspoon Salt
- ½ teaspoon Red Chilies
- ½ teaspoon Turmeric
- 100 ml Water
Instructions
- Properly wash the spinach and cut the ribbons.
- Now cut potatoes into cubes.
- In a pan, add oil and heat it up.
- Add cumin seeds, garlic paste, green chilies and tomatoes cubes.
- Peel the tomato skin before adding.
- Also, add salt, red chilies, and turmeric.
- Now saute on high heat until it forms a gravy.
- As the oil floats on pan, add potatoes cubes and saute for a minute on high heat.
- Add spinach ribbon and mix well in curry and potatoes.
- Next, add 100 ml water and cook for 20 minutes on low medium heat.
- Dish it out!
Instant Pot Aloo Palak
- Switched on the instant pot with saute mode and heat up oil.
- Add cumin seeds to pop up for few seconds. Then add garlic paste, green chilies, and tomato cubes. Give it a good mix for 2 to 3 minutes.
- Season with salt, red chili powder, and turmeric. Cook to make a thick and smooth curry texture.
- Once the oil starts to appear on the pot sides then add potato cubes and give it a nice stir with curry masala.
- Then add spinach ribbons and give it a nice mix.
- Add 150 ml water Cancel the Saute and Pressure cook for about 5 minutes. Make sure to close the vent knob.
- After 5 minutes, release the vent and carefully remove the instant pot lid. Give it a good mix with gentle hand and serve this delicious Instant Pot Aloo Palak.
Video
Notes
- Properly wash the spinach leaves as they may collect some stuck grime.
- Softly squeeze to release excess water before adding in a curry.
- To get the best texture of aloo palak, cut spinach in form of thin ribbons otherwise use a chopper. On a personal note, I don't prefer to chop as it may lead to a liquid curry.
- Don't cook the palak for a long time otherwise, it will lose the perfect green color.
- Cooking spinach for a long time also affects its nutritional value.
- Carefully add salt to spinach as it's already salty in taste.
Nutrition
Serving: 200g | Calories: 139kcal