Aloo Palak For A Green Winter Lunch

Winter is when people start to crave food. Many people associate delicious meals with the winter season. During this time of year, we frequently wind up overindulging on our favourite foods. But overindulging in oily foods may have a negative impact on your health. It is essential to eat a lot of healthy meals if you want to lead a healthy life. Spinach is one such winter vegetable that is not only nutrient-dense but also brimming with beneficial attributes. Spinach is a powerhouse of vital nutrients that can work wonders for your general health. 

You might have had palak paneer  many times but we present you one of the most well-liked vegetarian curries in Indian cuisine called Aloo Palak, which is short for spinach and potato curry. There is often no actual "curry" or "gravy" because it is either dry or stir-fried. Aloo Palak can be prepared in myriad different ways... Without cutting the spinach, adding potatoes before the spinach, less oil, more oil, covered, uncovered, with less onion, more onion, less tomatoes, no tomatoes, tomato paste in place of tomatoes, butter at the end... and in whatever way you like. Making this dish is easy and adaptable, and you can never go wrong. 


2 bunch organic spinach, thoroughly washed and stems removed 

1 large  potato, peeled and cubed 

1/4 cup oil 

1 tbsp ghee or butter, optional 

1 tsp cumin seeds 

1 medium onion, finely chopped 

1-2 green chili peppers (such as Serrano or Thai), slit in half 

3-4 cloves garlic, crushed 

1/2-inch piece ginger, crushed 

1 medium to large tomato, finely chopped 

1 tsp coriander powder 

1/2 tsp cumin powder 

1/4-1/3 tsp turmeric powder 

1/4 tsp red chili powder 

¾-1 tsp salt, or to taste 

1/4 tsp garam masala, optional 

1 tsp freshly squeezed lime or lemon juice 


Use the food processor's pulse feature to quickly and precisely chop the spinach leaves, or chop them by hand with a sharp knife. This can be done ahead of time and refrigerated covered. set aside. 

Boil the potato cubes in 1 teaspoon of salt until they are soft. Drain and reserve. 

In the meantime, add the cumin seeds to a wide skillet of heated oil or ghee over medium-high heat. Give them a moment or two to sizzle. About 5-7 minutes later, add the onion and continue to cook it while frequently stirring. Green chili peppers that have been sliced, garlic, and ginger should be added. Cook for about 20 seconds, or until the raw smell is gone. Add the diced tomato, salt, and all other spice powders minus garam masala. About 3 minutes into cooking, the tomato should be tender and the oil should be dripping from the sides. 

Add the spinach after turning the heat up to high. Stir-fry it for 10 minutes or until the moisture is gone. When necessary, add water to keep the spinach from sinking to the bottom. If you believe it isn't done, add 1/4 cup of water, cover the pan, and cook for an additional 5 minutes on low to medium heat. It shouldn't taste raw any longer. 

When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice. 

Add the boiled potatoes to the cooked spinach and toss to combine the two ingredients. If necessary, add garam masala and extra salt. Sprinkle lime or lemon juice after removing the heat source. 

Serve warm with rice, roti, or naan. If preferred, you can also provide yoghurt and finely chopped red onions on the side.