Recipe

Aloo Palak Recipe | Aloo Palak (Spinach Potatoes) Recipe | Aloo Palak Recipe Spinach and Potato Curry | Spinach & Potatoes Recipe |  Aloo Palak Ki Recipe | Aloo Palak Sabji | Aloo Palak ki Sabzi | Fast & Easy Spinach and Potatoes Recipe | Aloo Palak ki Sabzi Fast & Easy | آلو پالک سبزی | How to Make Quick Aloo Palak – Pakistani-Style Spinach and Potato Curry in Urdu – Hindi | आलू पालक की स्वादिष्ट सब्जी I Aloo palak ki sabji | Aloo Palak Recipe | Palak Aloo ki Dry Sabzi | Restaurant Wali Aalu Palak l ہر کوئی آلو پالک کے اس نئے اور پر لطف طریقے کی تعریف کرے گا l Aloo Palk |

How are you all? I hope everyone is doing alright!

Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make Aloo Palak (Spinach Potatoes) Recipe. Let’s start with our recipe list.

Intro ingredients of Aloo Palak (Spinach Potatoes) Recipe

The ingredients that we used in this recipe are

Ingredients of Aloo Palak (Spinach Potatoes) Recipe

1. 1 kg Palak (Spinach),

2. 1 Pao (250 grams) Aloo (Potatoes),

3. 1 Tablespoon (TSB) Adrak and Lehsan (Garlic and Ginger) Paste,

4. 1 Big Medium Size Piyaz (Onion),

5. 3 Medium Size Tamatar (Tomatoes), and 3 Big Size Stuffed Green Chillies paste,

6. 1 Pao (250 grams) Dahi (Fresh Yogurt),

7. 1 Big lemon (nimbu ras),

8. 6 big tablespoons (TBSP) of Cooking oil or a Half Cup of Cooking Oil,

9. Less than half Pao Hara Dhania (Fresh Coriander),

10. One and a half glass of water,

11. 1 Pressure Cooker,

12. 1 Spatula & 1 Tablespoon and 1 teaspoon,

13. 1 Plate to serve our dish,

14. 1 Big Bowl to server,

Dried Masala (Spices) that we used in this recipe are

Dried Masala (Spices) of Aloo Palak (Spinach Potatoes) Recipe

1. 2 Curry Patta (Curry Leaf),

2. 1 medium Dar Cheeni (Cinnamon),

3. 2 Badi (Big) Elaichi (Black Cardamom),

4. 2 Cloves (Longs),

5. 2 Badian khatai (Star Anise),

6. 1 Tablespoon (TBSP) Pure Safaid Sabut Zeera (Jeera, White Cumin Seeds),

The Masala (Spices) that we used as optional in case you have dry masalas powder are given below as

The Masala (Spices) of Aloo Palak (Spinach Potatoes) Recipe

1. 1 Tablespoon (TBSP) Kasuri Methi (Dried Fenugreek Leaves),

2. ½ half Teaspoon (TSP) Chaat Masala (Snack Spice) powder,

3. ¼ (Quarter) Teaspoon (TSP) Adrak (Ginger) powder,

4. ¼ (Quarter) Teaspoon (TSP) Jalwatri (Mace) powder,

5. ¼ (Quarter) Teaspoon (TSP) Nutmeg (Jaiphal) powder,

6. ¼ (Quarter) Teaspoon (TSP) Badi (Big) Elaichi (Black Cardamom) powder,

7. ¼ (Quarter) Teaspoon (TSP) Badian khatai (Star Anise) powder,

8. ¼  (Quarter) Teaspoon (TSP) Cloves (Longs) powder,

9. ¼ (Quarter) Teaspoon (TSP) Curry Patta (Curry Leaf) powder,

10. ¼ (Quarter) Teaspoon (TSP) Dar Cheeni (Cinnamon) powder,

11. ½ (Half) Teaspoon (TSP) Haldi (Turmeric) Powder,

12. 1 Tablespoon (TBSP) Kashmiri Red Chili Powder,

13. 1 Tablespoon (TBSP) dhania (Coriander) powder,

14. 1 Tablespoon (TBSP) Safaid Namak (White Salt),

15. ½ (Half) Teaspoon (TSP) kali Mirch (Black Pepper) powder,

16. ½  (Half) Teaspoon (TSP) Garam Masala Powder (Warming Spice),

Here are some of pro tips for your recipe to become tasteful and delicious for the people

1. Remember to use water from time to time to avoid dryness in your masala (spices),

2. Don’t dry out, your masalas (spices), because if you do, your salan (curry) will not give any fragrance or taste,

3. Try to bhunai (mix) it up your ingredients more and more if you like your salan (curry) to be more tasteful,

4. Always be caution, while using pressure cooker,

5. Don’t use pressure cooker on high flames, don’t take up citi (bells) before it releases its pressure,

6. Cut the flames down, then set out pressure cooker down,

7. Wait for its gas to release before opening of pressure cooker,

8. Give more, time to your recipe if you like your recipe to be more tasteful and delicious,

9. Always use organic masalas (spices) in your recipe for your health,

10. Always use more fresh organic ingredients,

11. Don’t use old chicken for cooking. Try to use fresh ones for making cooking or at least two week old chicken store in the fridge,

12. Don’t use old palak (spinach) for more than 1 week even store in the fridge, try to use fresh palak (spinach) for cooking process.

13. Don’t overcooked palak otherwise it won’t give you the required results, and don’t waste palak leftover water, use it for the later cooking process.

Time to start our recipe

Let’s start our recipe, in above I have mentioned all the ingredients used in this recipe and all the masalas (spices) that used are also mentioned. Now first, we will take 1 kg palak (spinach), then, we will wash and rinse them properly before cooking, after that, we will cut down palak (spinach) into small pieces and then we will place them in the big bowl. After that, we will take 1 pao aloo (potatoes), and wash them properly then rinse it until the dirt on them separate out, after that, we will cut them to medium sizes and rinse them well in water before cooking, later, we will dry the water and, place them in the small bowl, to use it in the cooking process later on. After that, we will take 1 tablespoon adrak and lehsan (garlic and ginger) paste, from our fridge, I usally store down my garlic and ginger paste in the fridge to use it more often, its quite time saving, but you can use fresh as well according to your taste. After that, we will take 1 medium big size piyaz (onion), and chop it down to small sizes with the help of chopper. After that, we will take 3 tamatar (tomatoes) and 3 harhi mirch  (stuffed green chillies) and make the mesh of it using our grinder. After that, we will take less than 1 pao dahi (fresh yogurt), and mix it well with some water, so that, its layer becomes thin, you can also use dahi ki malae (fresh whisk curds), in both cases try to add some water. After that, we will take 1 big lemon (nimbu ka ras), squeeze it well to take all of the juice. After that, we will take sabout (dry) masalas (spices) such as; 2 curry ka pata (curry leaf), 1 medium dar cheeni (cinnamon), 1 barhi (big) elachi (black cardamom), 2 badian ka phool (star anise), and 2 longs (cloves), now these are our sabout (dry) masalas (spices) that you can use, but in this recipe we will use sabout (dry) masalas (spices) powder, you can use either powder or dry according to your taste. Now, let’s go to our small kitchen and start the recipe.

Time to turn on the flame

Before turning on the flame, we will take one table and set out all the ingredients and spices that we are going to use, its easy this way, and we are using pressure cooker to make this recipe, now let’s turn on the high flame, firstly, we will add 1 kg palak (spinach) in it and add two glasses of water, mix it well, we will boil it for 10 to 12 minutes total, after that we, will do its grinding. After 12 minutes, our palak (spinach) is boiled, now, we will turn off the flame, and wait some minutes, for it to cool down, we will not waste palak (spinach) water, we will use that later on.

Stage 1 of Aloo Palak (Spinach Potatoes) Recipe

After few minutes, we will separate out palak (spinach) and its water, now we will use grinder for grinding, we will grind palak well for 2 minutes. After that, we will separate out dry palak (spinach) and its water. Now, we will start the second phase of our recipe, turn on the flame and add half cup of cooking oil, and add 1 tablespoon safaid zeera (white  cumin seeds), mix it for 30 seconds, after that, we will add 1 medium size piyaz (onion), mix it well for 1 minute, then add 1 tablespoon adrak and lehsan (garlic and ginger) paste, mix it for 3 minutes until they turn golden light brown. After that, we will add 3 tamatar (tomatoes) and 3 harhi mirch (stuffed green chillies) paste in it, mix it well for 2 minutes, until our tomatoes loses its water and separate out from the oil. After that, we will also add some water in it, so that, our masalas (spices) don’t dry out completely. After that, we will lower the flame, to add remaining masalas (spices). Now, we will add maslas (spices) such as; half teaspoon haldi (turmeric) powder, 1 tablespoon of Kashmiri red chilli powder, 1 tablespoon of dhania (coriander) powder, 1 tablespoon of safaid namak (white salt), now we will turn on the high flame and mix the masalas (spices) for 2 minutes. Now, we will add sabout (dry) spices that we discussed earlier, and mix it well for 1 minute. After that, we will add 1 pao aloo (potatoes), mix it well for 2 minutes. Then, we will add 1 tablespoon of kasuri methi (dried fenugreek leaves), half teaspoon of kali mirch (black pepper) powder, mix it for 1 minute.

Stage 2 of Aloo Palak (Spinach Potatoes) Recipe

After that, we will add 1 pao dahi (fresh yogurt), mix it well for 2 minutes, next, we will add the remaining maslas (spices) such as; half teaspoon of chaat masala (snack spice) powder. After that, we will add grinded palak (spinach), mix it for 5 to 6 minutes. After 6 minutes, palak (spinach) started to separate out from the oil. Now, we will add 1 big lemon (nimbu raas) juice, mix it well for 1 minute, next, we will add palak (spinach) remaining water in it. Now, we will turn off the flame, to cover the pressure cooker. After covering pressure cooker tightly, we will put the citi (bell) on it and turn on the flame. After 2 minutes, citi (bell) starts ringing, we will then set the flame to lower medium and leave the flame for 10 minutes. After 10 minutes, we will turn off the flames, wait for citi(bell) to relase its pressure.

Stage 3 of Aloo Palak (Spinach Potatoes) Recipe

Now, we will safely open the pressure cooker, now, you will see that, everything is well boiled down and looking great to serve. But, before that the remaining masalas and ingredients that left out such as; 1 teaspoon of garam masala (warming powder), some small amount of fresh coriander (dhania), then, we will mix it well with lower flame for 2 minutes before serving. Now, our dish is ready to be served. I hope you like today’s recipe, if you do, then mention it in the comment section, how much you like this recipe, take care of yourselves and love ones.

Taste of Aloo Palak (Spinach Potatoes) Recipe

Benefits of Palak (Spinach) | Palak Khane Ke Fayde | Spinach For Iron Deficiency

Let’s discuss the health benefits of spinach that you may not be aware of, as well as the conditions in which you can use it and the minerals it contains that are most beneficial to you. Now let’s start with the benefits such as;

• Hydration is the first thing that comes to mind. Usually, when we think of being hydrated, we think of water or consider drinking more water. But we can also add certain nutrients to our diet that help us meet our hydration goals. For example, spinach is 94% water. Thus, if you want to stay hydrated or rehydrated throughout the day, you should include a serving of spinach in your diet. It can be cooked or eaten as a salad.

• Another benefit is its ability to suppress appetite. When it comes to hunger, there are certain hormones in our bodies that, when the levels are out of balance, increase our appetite and cause us to overeat and gain weight. We can combat this by eating fiber-rich foods that regulate these hormone levels. One such food that helps regulate hormone levels that increase appetite is spinach, to prevent us from feeling excessively hungry.

• Additionally, it contains specific molecules that delay the emptying of our stomach, preventing hunger pangs from kicking in right away. Osteoporosis and arthritis are common conditions that women often deal with. If you don’t get enough calcium in your diet, you are more likely to develop these diseases. To combat this, you can use spinach, which is high in calcium, magnesium and vitamin K. Your bone health is largely maintained by these minerals and nutrients.

• When it comes to iron deficiency anemia, iron is needed to synthesize red blood cells, which carry oxygen throughout the body. On the other hand, if you suffer from iron deficiency anemia you should meet your iron needs. Spinach is rich in iron. It also provides vitamin C along with iron.

• Increasing iron absorption is important if you are anemic and need to compensate for iron deficiency. Vitamin C helps in this process. If you include spinach in your diet, it can help compensate for your iron deficiency to a great extent as it contains both iron and vitamin C, which improves iron absorption.

• Boosting immunity is the third benefit. A weak immune system often leads to illnesses such as colds and flu. To avoid this, you can include fruits and vegetables rich in vitamin C in your diet. Vitamins C and A, which are found in abundance in spinach, help in the functioning of the immune system and protect the body from diseases.

• The risk of these diseases is reduced. Pregnant women usually take folic acid to ensure the full growth and development of their unborn child’s brain. Folic acid also protects against birth defects. When it comes to its natural sources, spinach contains folates. Vitamin B6, which is also present in spinach, is essential for the development of the baby’s brain. It can be added to cooked foods or salads to help pregnant women meet their folate and vitamin B6 needs.

• Additionally, spinach contains specific carotenoids and vitamin A that protect against eye diseases. If you have vision problems or want to avoid dangerous eye diseases, spinach is a great addition to your diet. It also contains antioxidants, which help rid your body of free radicals and reduce your chances of developing cancer.

• It provides nutrients like nitrates that keep your blood vessels flexible as it supports heart health. Because spinach is high in nitrates, it prevents blood vessels from narrowing and narrowing, which helps maintain heart health and proper blood pressure.

Ending Note

These are few helping tips for your recipe. I hope you will enjoy our recipe and if you do like it comment it down in the comment section how you like our recipe, take care of yourself and your love ones, see you next time in another recipe blog. If you want to see the short video of this recipe then, click on the click button to see it. Goodbye!

Ending of Aloo Palak (Spinach Potatoes) Recipe