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 easy potato and spinach curry pairs perfectly with fresh roti, paratha, or rice.

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

There are several reasons I really 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 possibly can now make this dish in under half-hour and in a single pot, making dinner clean-up a breeze.

What’s aloo palak made from?

Aloo palak is a straightforward and comforting North Indian side dish constituted of potatoes and spinach. The name aloo palak comes directly from the Hindi words for potato “aloo” and spinach “palak”.

This straightforward side dish varies from household to household and might be made in two fundamental 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, then again, 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 straightforward 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

How you can pick the perfect potatoes for aloo palak

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

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

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

To arrange your potatoes for this aloo-based dish, start by cleansing the outside of the potato. To wash 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 the perfect spinach (palak)

The second most vital ingredient on this recipe is spinach or palak. Identical to you ought to select a clean, firm potato, there are some things you’ll want to have in mind when you select your spinach. 

I might 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.

In case you 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 which you can 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 standard potatoes.
• Add fresh or dried fenugreek leaves along with the spinach or rather than the spinach.

How you can prep ahead for aloo palak

The very best technique to prep for this aloo palak recipe could be to chop your ingredient prep time down by getting just a few vegetables chopped and stored upfront.

• Peel and chop your potatoes upfront. They are going to keep submerged in water overnight. Remember to drain them before you employ 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 straightforward and simple Palak Paneer recipe is a healthier tackle the favored restaurant-style spinach and cottage cheese curry. Learn methods to 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 together with your Quick Pot. This filling and flavorful Spinach Rice is full of 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 just’ll savor every sip fairly than gulping it down. 

Click on the celebs to rate!

Aloo saag (aloo palak)

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

Pin
Print
SaveSaved!
Email

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes 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 a straightforward one for home cooks making weekday dinners. If you will have a while in your hands, try these different variations that may allow you to tailor the recipe to your required taste and texture.

1.  To make it shiny 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 can puree the spinach till it’s smooth and silky or simply coarsely grind it so that you just get some texture. Personally, I just like the one with some texture, however the pureed version is certainly 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 will have 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

Weight loss plan: Vegetarian

Course: Entree

Method: Quick Pot, Stovetop

Cuisine: Indian