Aloo palak recipe, Spinach potato fry

Eat East Indian
...ന് പ്രസിദ്ധീകരിച്ചത്: Apr 22, 2017
1265 വ്യൂസ് (വീക്ഷണത്തിന്റെ എണ്ണം)

Learn how to make popular North Indian dish called Aloo Palak (Potato- Spinach) using Indian spices and dress it up with yogurt This dish is best enjoyed with Roti or Naan

Watch Aloo palak recipe, Spinach potato fry With HD Quality

#indianfood  #indianrecipes  #potatofry  #Indianspices  #Indiankitchen  #IndianCurry  #potatocurry  #spicycurry  #EastIndian  #Aloopalak  #aaloosabji  #palaksabji  #Spinachcurry  #Potatospinachfry  #Potatospinachcurry  


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    Preperation Time : 5 mins

    Cooking Time : 20 mins

    Total Time : 25 mins


    Ingredients

    Serves: 2 people

    1 tbsp ghee or vegetable oil
    1 tsp jeera
    1 tsp haldi
    2 tsp tomato puree or half tomato, chopped
    3-4 medium potatoes, peeled and chopped
    2 cups methi leaves
    Salt to taste
    Water as needed
    Juice of half lemon to sprinkle on top
    Coriander leaves for garnish


    Preparation method

    1. In a shallow pan or kadahi, heat ghee over medium heat. Add jeera. When it crackles, add haldi. Add tomato. If using puree, dilute in 1 tsp of water. Cook for 5 minutes.

    2. Add potatoes. Cook on medium to low heat for 10 minutes, till they get soft. Add methi leaves. Cook for another 5 minutes, till methi leaves wilt. Put in a tbsp of water. Cover and cook for 5-10 minutes, till methi starts smelling fragrant. Add salt.

    3. Mix aloo and methi well. Sprinkle with lemon juice and garnish with coriander.
    Serving suggestion

    I love the bitter, tangy aloo methi with green chi

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    Preparation Time: 10 Mins
    Cooking Time: 10 Mins
    Number of Servings: 2

    Ingredients for Aloo Tamatar Curry:

    1. Potatos 2 medium size skinned and cubed (I prefer to use white skin potatoes as they taste better)
    2. Tomatos 4 medium size chopped (Preferably tomatoes on the vein or plum kind)
    3. Red chili pwd 2 tbsp
    4. Turmeric 1/2 tsp
    5. Coriander leaves 2 tbsp chopped
    6. Red onion finely chopped
    7. Ginger-Garlic paste 1 1/2 tsp.
    8. Salt to taste.
    9. Oil 2 tbsp.


    How to make Aloo Tamatar Curry:

    1. Heat oil and add chopped onion, let it fry till translucent.
    2. Add ginger-garlic paste and fry for another 1 min, then add turmeric pwd followed by potato cubes, fry them for a while.
    3. Add chopped tomatoes with coriander leaves and salt.
    4. Put the lid and make the stove in between to simmer and medium flame. (If you are using a pressure cooker, then put it on medium flame for 2 whistles)
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    Serves between 2-4 people.


    Ingredients:

    2 cups of cut cauliflower (cut into small florets)
    2 medium potatoes (cubed into bite sized pieces)
    1/2 inch shredded ginger
    3 teaspoons coriander powder (dhania)
    1/4 teaspoon turmeric (haldi)
    1/4 teaspoon cayenne pepper ( lal mirch)
    3 tablespoons water
    3 tablespoons oil
    Pinch of Asafetida (Hing)
    1/2 teaspoon cumin seeds (jeera)
    2 green chilies, sliced in long pieces
    2 bay leaves
    1 teaspoon salt (to taste)
    1 teaspoon mango powder (amchoor)
    2 tablespoons of chopped cilantro (green coriander)
    1/4 cup water as needed

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    In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
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    Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    Next, add the spice paste and stir for a minute until spices start leaving the oil.
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    Ingredients/ Method
    2-3 tbsp oil
    1 tsp mustard seeds
    3/4 tsp cumin seeds
    1/2 cup chopped onions
    2 cups spinach
    Salt and red chilli powder
    1 tbsp minced garlic
    250 gms chopped spinach
    1 tsp curry powder

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    Ingredients/Method

    1 cup vermicelli
    2-4 tbsp oil
    1/2 tsp hing/ asafoetida
    1 tbsp dried curry leaves
    1 tsp mustard seeds and 1 tsp cumin seeds
    1 tsp chilli powder
    2 tbsp grated ginger
    1 small piece of onion chopped
    Salt per taste
    1 tsp Turmeric ( Haldi)
    1/2 cup peas and 1 cup ribbon Carrot
    1/4 cup Cashews
    2 tbsp lemon juice
    2 tbsp crushed peanuts ( roasted or unroasted)

    Method:
    - Boil vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
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    - Garnish with cashews and enjoy warm.

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    Music by: Jalandhar/Kevin Mcleod

    Ingredients/Method

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    1/2 cup coconut sugar ( or regular)
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