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
Recipe:
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
NOTE: I have added my copyright information over the image because of too many copyright violations. At least by this, my blogs URL will be less hard to remove. If there is a better way, please let me know.
© 365 Days of Pure Vegetarian 
Useful nutrient info..lovely pics!
I love your photographs!! And your’s is one of the blogs that i got inspired from. Hope to see you on my blog soon 🙂
hey…good info abt spinach. nice recipe with cool pixs.
Hope ur site wud become free from that copyright violation.
Sonu:)
Hey never tried this always made gravy. will try this also.
Nice recipe dear..
Looks cool…Have had aloo with methi, but not with palak
this is really good recipe. fast to make 🙂
Aloo and palak, two of my favorite veggies, in one really delicious-looking dish. This is a must-try for me, Priya. Lovely pictures too!
Wow, your comment on my blog was SO amazingly sweet. Thank you so much. And your blog looks great too. I’ll definitely be back for another visit :o).
I often use spinach in many dishes. But, I have not yet tried making Aloo Palak…
Aloo Palak looks very tasty!
Amazing photographs and interesting recipes…Keep it up..
Instead of fresh spinach if frozen spinach can be used then the dish wil b prepard in no time!!! 🙂 by the way i m look out for cookng frozen okra…do u have any recipes plz post…reallly 4 me its very difficult to cook frzen okra as compared to fresh ones…plz help
Thx for sharing….
Farah,
Thank you for checking out the recipe and thank you so much for the tip on using frozen spinach. I usually use fresh ingredients but if you want to use frozen okra, you need to definitely use a non-stick pan. Let it be hot when you put the okra in oil and do not mix it too much, let it cook on one side a little and gently toss it to cook through the other side. Do not over mix it as it will become mushy. Also don’t thaw the okra. Give this a try and let me know. I hope this helps.
Excellent comment, subscribing to your blog now!,
Spinach..Recipe is really good i will try it
Thank you very much Namita.