Dhaba Style Aloo Palak Recipe

Dhaba Style Aloo Palak is a north Indian side dish and is a very healthy green curry. This recipe version is a spicy spinach and potato curry. Dhaba Style Aloo Palak is a globally popular sauce curry. 

India roadside restaurants, especially in the cities on the north side of India these street restaurants are called dhabas, they usually serve Punjabi dishes and this aloo palak curry is one of them too. This curry is usually served along with paratha or naan as an achievement. 

Potatoes and spinach come together and are consistently a big hit in a Punjabi version of the aloo palak sauce. There are two versions, one is dry aloo palak and the other is curry sauce. Today I am sharing the sauce version of Aloo Palak. After you've peeled and cooked the potatoes and blanched spinach puree, this dish is very easy to prepare as it simply uses readily available everyday spices and ingredients. 

Even if it sounds simple, the right combination of ingredients will make your tongue tingle! Enjoy it warm with your favorite Indian bread.

Aloo Palak or Aloo palak sabzi or Spinach potatoes recipe

Ingredients

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh