Join us and discover the art of How To Make Stovetop Pakistani Aloo Palak—a harmonious fusion of spinach and potatoes, adorned with an array of delectable seasonings and spices. This swift and uncomplicated preparation is a splendid addition to your dining experience, equally suitable as a flavorful side dish for gatherings or as a star attraction on your dinner table.
Pakistani Dinner Recipes: Chicken Karahi, Chicken Jelfrezy, Aloo Chawal, and Mutton Biryani.
What is Aloo Palak?
Come learn How To Make Stovetop Pakistani Aloo Palak. Aloo Palak is a harmonious amalgamation of spinach and potatoes, elevated with a medley of aromatic spices and seasonings. This time-efficient recipe, hailing from both India and Pakistan, offers a seamless assembly and has gained considerable popularity in Pakistan, where it is traditionally relished alongside warm, freshly-made chapati. Among the collection of vegetarian recipes on this blog, this Pakistani dinner recipe stands as a personal favorite.
INGREDIENTS
- Spinach- While you are certainly welcome to utilize fresh spinach, I personally opt for the convenience of pre-packaged baby spinach leaves.
- Potatoes- I use the medium-size golden potatoes.
HOW TO MAKE ALOO PALAK?
Add oil and whole spices.
Next add onion.
Add ginger garlic paste, green pepper, and tomato.
Next add powdered spices and salt.
Let it cook for a little bit.
Add potatoes and water.
Let it cook covered.
Add spinach.
Mix well.
Let it cook.
Garnish with dried fenugreek leaves.
Enjoy with chapati.
HOW TO STORE IT?
Aloo Palak, when refrigerated, maintains its quality for approximately 3-4 days. For longer-term storage, this recipe can be frozen and should remain viable for 1-2 months. When preparing to enjoy the frozen Aloo Palak, it is recommended to thaw it prior to consumption, and for optimal taste and texture, reheat it on the stovetop rather than using a microwave.
Let's Make Aloo Palak!!!
How To Make Stovetop Pakistani Aloo Palak
Ingredients
- ¼ cup olive oil
- 1 tsp ginger garlic paste
- 1 green chili pepper chopped
- 1 medium onion chopped
- 2 medium potatoes
- 225 grams baby spinach or any spinach you prefer
- 6 tbsp water
- 1 tomato chopped
- 1 tsp fresh lemon juice
- 1 tsp dried fenugreek leaves to garnish
Whole spices
- ½ tsp cumin seeds
- 2 dried long red peppers
Powdered spices
- 2 tsp coriander seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt or as needed
Instructions
- In a medium size pot, on medium heat, add oil and let it heat up.
- Next add the whole spices.
- Sauté for 10 seconds.
- Add onion and sauté the onion until the color change to light to medium brown.
- Next add green pepper and ginger garlic paste and mix it for 20 seconds.
- Add tomato and mix it well for a minute.
- Next add powdered spices and salt mix that until the tomato soften.
- Add some water, potatoes, fresh lemon juice, and mix well.
- Cover and let it cook for 5 minutes.
- Once they are half done give it a mix and add spinach.
- Mix it now turn the stove to medium-low.
- Cover it and let it cook for 5 minutes or until everything is cooked.
- Uncover and garnish it with dried fenugreek leaves.
- Serve it with fresh chapati.
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