Aloo palak recipe, Spinach potato fry

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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.

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    ALOO PALAK FRY (potatoes and spinach fry) Recipe video by Nisha Madhulika

    Aloo Palak is a North Indian vegetarian, iron-rich, vibrant green curry featuring pureed spinach and potatoes that are simmered in spices and flavored with dried fenugreek leaves and fresh cream. Makes for light, healthy and creamy textured curry and goes well with phulkas or parathas.

    Ingredients for ALOO PALAK FRY:

    300 g spinach, fresh or frozen
    2 garlic cloves, roughly chopped
    1 inch fresh ginger, roughly chopped
    2 onions, chopped
    1 -2 green chilies, chopped with seeds
    200 g waxy potatoes, peeled and cubed
    1 teaspoon turmeric
    4 tablespoons ghee or 4 tablespoons butter
    1 teaspoon cumin seed
    1 teaspoon garam masala
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1 tablespoon fresh cream (optional)
    salt


    How to make ALOO PALAK FRY:

    1 - In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
    2 - Remove from the pan and blend to a fine puree and keep aside.
    3 - In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
    4 - Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
    5 - Add the cooked potatoes, garam masala, coriander and cumin powder and a little

    Cooking video | 1701 views

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    Aloo Methi Recipe (Methi Aloo Recipe) (Fenugreek Potato) Recipe video by Nisha Madhulika

    Aloo Methi is a popular Punjabi dish that is also very healthy. Methi has a tangy, bitter taste and has been proven to lower blood sugar in diabetics. Serve with raita and ghee-on-top chapati.

    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.
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    Potatoes are a prime favourite and a staple part of our family diet and we have found various ways of cooking them palatably.This is a gravy dish with a thin gravy is very popular in North India from where it originates.

    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)
    5. Check it after 5 mins and see if the potato cubes are cooked ,then open the lid and cook for few more

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    Aloo Gobi (Potato & Cauliflower) Recipe video by Nisha Madhulika

    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

    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

    Method:

    In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
    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.
    Add cau

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