Aloo Palak / Saag (Quick Pot + Stovetop)

Hearty, healthy, and easy, this comforting recipe for aloo palak (aloo saag) comes together in under half-hour for a delicious vegan side dish. Made within the Quick Pot or on the stovetop, this straightforward potato and spinach curry pairs perfectly with fresh roti, paratha, or rice.

On the subject of a fast and comforting recipe, this Punjabi aloo palak hits the mark. Ready in under half-hour, filling, and filled with flavor, this spinach curry with potatoes will persuade even your pickiest eaters to like spinach.

There are several reasons I like making aloo palak for my family. The straightforward ingredients, fresh flavors, and the power to pair it with absolutely anything make it a favourite in our household.

With the assistance of the Quick Pot, you may now make this dish in under half-hour and in a single pot, making dinner clean-up a breeze.

What’s aloo palak fabricated from?

Aloo palak is an easy and comforting North Indian side dish constructed from potatoes and spinach. The name aloo palak comes directly from the Hindi words for potato “aloo” and spinach “palak”.

This easy side dish varies from household to household and might be made in two most important ways, dry or with a sauce/gravy (as shared on this recipe below).

Another names for aloo palak curry include aloo palak dhaba style, aalu palak ki sabji, aloo saag, or spinach and potato curry.

Saag vs. Palak

While often used interchangeably, saag and palak have two different meanings. Saag is more broadly used to explain a green curry made with a mix of leafy greens comparable to spinach and mustard greens. Palak, alternatively, comes directly from the Hindi word for spinach.

This implies dishes labeled palak would only contain spinach, while dishes labeled saag could include spinach and a mix of other leafy greens.

Reasons to like this aloo palak

• Healthy – This easy potato and spinach curry is loaded with fresh spinach making it a healthy option for everybody.
• Quick – This dish comes together in half-hour or less with the Quick Pot.
• Vegan / Vegetarian meal
• Versatile – With quite a few variations to try, from omitting onions to adding fenugreek, there are countless ways to enjoy this aloo saag.

Here’s what you would like

The best way to pick one of the best potatoes for aloo palak

You’ll want to start with one of the best ingredients to get essentially the most out of this recipe. When you’re choosing potatoes on the food market or farmers market, search for potatoes which are:

• Clean
• Smooth
• Firm once you squeeze them
• Blemish-free (no cuts, bruises, etc.)

When properly stored, potatoes last for as much as 2 weeks. This makes them an important pantry staple ingredient to all the time keep readily available each time the craving for aloo palak, aloo gobi, or truly any potato recipe strikes. 

To organize your potatoes for this aloo-based dish, start by cleansing the outside of the potato. To scrub your potatoes:

• Rinse under cool water.
• Use a vegetable brush to scrub and scrub away any dirt or debris on the potato’s skin.
• Dry with a clean dish towel or paper towel.

Picking one of the best spinach (palak)

The second most vital ingredient on this recipe is spinach or palak. Identical to you need to select a clean, firm potato, there are some things it would be best to remember whilst you select your spinach. 

I’d recommend searching for bunches of spinach as an alternative of the pre-washed bags of spinach. 

• Select a bunch with crisp, dark leaves.
• Avoid any wilted or yellowed leaves.
• Search for thin stalks on the spinach leaves.

If you happen to go for a pre-washed bag, check the expiration date and inspect it as best as possible. Avoid those with wilted leaves, yellowing leaves, or slimy-looking film within the bag.

Variations

Identical to every household has a distinct tackle biryani, aloo saag can easily be made in various ways. A few of my favorite variations include:

• Without tomatoes – Omit the diced tomatoes from the recipe.
• Without onion and garlic – Some communities in India don’t eat onion/garlic after they are observing a spiritual fast. The advantage of this recipe is that you could skip each, and the dish will still taste good.
• Dhaba-style – Deep-fry the potatoes till they’re golden brown.
• Chop the spinach finely as an alternative of pureeing them for a dry dish as an alternative of a wet curry.
• Make it with ghee as an alternative of oil.
• Use baby potatoes as an alternative of normal potatoes.
• Add fresh or dried fenugreek leaves along with the spinach or instead of the spinach.

The best way to prep ahead for aloo palak

The most effective approach to prep for this aloo palak recipe can be to chop your ingredient prep time down by getting a number of vegetables chopped and stored upfront.

• Peel and chop your potatoes upfront. They may keep submerged in water overnight. Be sure you drain them before you utilize them on this recipe.
• Chop and store your onion for as much as 10 days in an airtight container.

Storage suggestions

Keep leftover aloo saag in an airtight container within the refrigerator for as much as 3 days.

Other spinach-based recipes to try

• Spinach and Tomato Dal – Mildly spiced and oh-so-creamy, this Spinach Dal (Dal Palak) recipe comes together in under half-hour for a protein-packed meal everyone will enjoy.
• Restaurant-Style Saag Paneer – This easy and straightforward Palak Paneer recipe is a healthier tackle the favored restaurant-style spinach and cottage cheese curry. Learn make it quickly using an Quick Pot or stovetop. 
• 20-Minute Quick Pot Palak Rice – Make a filling bowl of Palak Rice in only 20 minutes along with your Quick Pot. This filling and flavorful Spinach Rice is filled with warm spices and fresh vegetables for a gluten-free dish everyone will enjoy!
• Green smoothie – Here’s an invite to try a green smoothie that really tastes REALLY good. It’s so delicious that you simply’ll savor every sip quite than gulping it down. 

Click on the celebrities to rate!

Aloo saag (aloo palak)

Healthy, hearty, and prepared in under half-hour, this straightforward recipe for aloo saag makes a delicious vegetarian entree perfect for busy weeknights.

Prep Time : 10 mins

Cook Time : 20 mins

• 6 oz chopped spinach/palak ~5-6 cups
• ½ cup water just for stovetop
• 3-4 medium-sized potatoes
• 3 tablespoons avocado oil
• 1 cup chopped onion
• 1 Indian or Thai green chilies (Bird’s eye) finely chopped, optional
• 4 cloves garlic minced
• 1-inch ginger piece, grated
• salt to taste
• 1 cup chopped tomatoes
• 1 teaspoon cumin jeera powder
• 1 teaspoon coriander dhania powder
• 1 teaspoon Kashmiri chili powder
• 1 cup water
• ½ teaspoon garam masala
• lime juice

Prevent your screen from going dark

Optional steps [ for better flavor]

• To a wok / kadhai kept over medium-heat, add 2 tablespoons oil.

• Shallow-fry the cubed potatoes till they turn golden brown. Using a slotted spoon, transfer the potatoes aside on a plate.

Stovetop Method

1. In a saucepan kept over medium heat, add a cup of water and once the water involves a boil, add spinach and let it cook in it for two minutes or till the stems soften. Turn off the warmth and set it aside. [I cook the spinach and don’t blanch it. To blanch, read the notes section]. 

2. Meanwhile, heat oil in a wok or a kadhai kept over medium heat. Shallow fry the potatoes till they turn golden brown. Fry them in batches if needed. Using a slotted spoon, transfer the potatoes to a plate. 

3. In the identical wok, add onions, together with ginger, garlic, and green chilies, and fry them till they turn soft.

4. Add salt, coriander, cumin, chili powder, and tomatoes. Mix them well.

5. Add tomatoes and fry them till they’re soft. Turn off the warmth and let the mixture cool down for 5-10 minutes. 

6. Transfer the onion-tomato mixture and the spinach together with water right into a blender. Mix it right into a smooth puree.  

7. Add the pureed mixture to the wok and set it over medium heat. Add the potatoes and proceed to cook till it’s fork-tender.

8. Add garam masala and lime juice. Stir it in.

9. Take it off the warmth and serve it hot with rotis or rice.

Notes (suggestions/variations)

The recipe below is an easy one for home cooks making weekday dinners. If you’ve gotten a while in your hands, try these different variations that can assist you tailor the recipe to your required taste and texture.

1.  To make it vivid green – Blanching helps retain the green color within the spinach. Add spinach and a pinch of salt to boiling water to blanch. Cook for a few minutes or till the stem softens. Immediately transfer it to a bowl of cold water to stop cooking.
2. Creamy vs. Coarse texture – you could possibly puree the spinach till it’s smooth and silky or simply coarsely grind it so that you simply get some texture. Personally, I just like the one with some texture, however the pureed version is unquestionably the preferred one.
3. Saag palak – Use spinach and mustard greens in a 1:1 ratio.

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you’ve gotten health issues, please work with a registered dietician or nutritionist.

Serving: 1bowlCalories: 95kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 115mgPotassium: 298mgFiber: 2gSugar: 3gVitamin A: 2810IUVitamin C: 15mgCalcium: 57mgIron: 2mg

Method: Quick Pot, Stovetop