Indulge in the vibrant flavours of our Aloo Palak recipe, a beloved Indian dish that seamlessly combines the earthy goodness of baby potatoes with the fresh green hues of spinach. This vegetarian and vegan curry isn’t just a culinary delight; it’s a nutritious addition to your meal repertoire, free from wheat, peanuts, tree nuts, dairy, soy, and more. Join us in the kitchen for an irresistible aromatic spices and wholesome ingredients journey.
This Recipe is free from :
Wheat
Peanuts
tree nuts
dairy
casein
soy
egg
sesame
fish
shellfish
Ingredients For Aloo Palak Recipe
- Baby potatoes (boiled) – 5-6
- Spinach (roughly chopped) – 2 cups
- Onion – 1 (finely chopped)
- Tomato – 1 (finely chopped)
- Ginger-Garlic paste – 1 TBSP
- Vegetable oil – 1 TBSP
- Cumin seeds – 1 Tsp
- Hing powder – ¼ Tsp
- Turmeric powder – 1 Tsp
- Red chili powder – 1 Tsp
- Coriander seeds powder – 1 Tsp
- Garam masala powder – 2 Tsp
- Salt to taste
METHOD FOR ALOO PALAK RECIPE:
1. Heat a pan/Kadai on medium heat. Add vegetable oil, cumin seeds, and hing powder. Sauté until the cumin seeds splutter.
2. Add finely chopped onion, and sauté until translucent. Add ginger-garlic paste, and sauté for another 1-2 minutes. Add tomatoes and salt, and sauté till tomatoes turn mushy.
3. Incorporate the dry masalas – turmeric powder, red chilli powder, coriander seeds powder, Garam masala powder, and sauté for another 2 minutes.
4. Add boiled potatoes and mix well. Add spinach and mix. Cover and simmer on low heat for 7-8 minutes until spinach leaves shrink.
5. Your delicious and easy Aloo Palak is ready to be enjoyed!
Indulge in this allergy-friendly recipe that caters to various dietary needs. Watch our step-by-step video tutorial on for a visual guide to crafting this wholesome Aloo Palak. Subscribe for more allergen-free recipes and culinary inspiration!
