Aloo Palak is a very popular dish in India whether it is made dry or in gravy. Palak is seasonal and taking advantage of this fantastic herb is wise because of it’s nutritional value. The vitamin K provided by palak-almost 200% of the daily value in one cup of fresh palak leaves and over 1000% of the daily value in one cup of boiled palak (which contains about 6 times as much palak) is important for maintaining bone health. Palak is also rich in vitamin C and vitamin A, where Vitamin-A is notable in its concentration of beta-carotene. Palak is also an excellent source of folate. The nutrients in palak can also help with conditions in which inflammation plays a role. For example, asthma, osteoarthritis, and rheumatoid arthritis are all conditions that involve inflammation. (Source: http://www.whfoods.com). You don’t have to consume too much, just in small quantities in your meal will benefit you a lot is what I think.
Freshly cleaned & washed palak
1/2 bag frozen potatoes (It comes as Potatoes O’Brien in a freezer section)
or regular potatoes diced small
1 bunch palak finely chopped
1 tbsp dhania powder
2 tsp red chili powder or as per taste
Salt per taste
1 tsp jeera
1 tsp rye
1 tsp haldi powder
1 tsp amchur powder
1 bay leaf
A couple of cloves and peppercorns
The potatoes O’Brien contains red & green bell pepper, onions in very small quantity. It’s very easy for me to cook using this when I am running short of time and so I used this to make aloo palak this time. Heat oil in a non-stick pan, add jeera, bay leaf, peppercorn, cloves and let the aromas infuse. Thaw the aloo, add it to the pan and mix well, cover it with a lid for just a few minutes to cook. It does not take long , may be 5 minutes. Now add the palak, mix and then all the spices.
Aloo and palak cooking
Gently, mix everything together. Palak does not take time to cook as well, so your aloo palak is ready in no time. Serve hot with roti, bread or naan.
Hot aloo palak served
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