Palak(spinch) Aloo(potato) is a wholesome and comforting Indian dish; but today’s recipe “Palak(spinach) Aloo(potato) with buttermilk” a delightful variation of the classic Palak Aloo. Where the addition of buttermilk not only enhances the flavour but also adds a creamy, slightly tangy twist to the dish
The spinach and potatoes are cooked together with a blend of aromatic spices, creating a nutritious and flavourful curry. This unique and flavourful curry that pairs perfectly with Roti, Paratha, or Rice, offering a delicious and healthy option for a satisfying meal.
- Palak (spinach): 100 – 150gm
- Potato: 2 medium sizes
- Butter milk: half cup
- Onion: 1 no. small
- Garlic: 2 cloves
- Ginger: half teaspoon
- Salt: half teaspoon
- Turmeric powder: half teaspoon
- Chilli powder: half teaspoon
- Coriander powder: half teaspoon
- Green chilli: 1 no.
- Garam masala powder: 1/4 teaspoon
- Cumin seed: 1 pinch
- Mustard seed: 1 pinch
- mustard oil/Cooking oil: 2 tablespoon
Preparation:
- Chop potato into cubes, keep aside.
- chop onion, chilli, ginger and garlic into small pieces, keep aside.
- chop palak roughly, keep aside.
Method:
- Heat oil in a frypan; add cumin, sputter for few seconds, add onion and green chilli sauté on high flame till translucent.
- Add potato and continue to sauté on medium flame for 3-4 minutes.
- Add garlic, ginger, chilli, turmeric, and coriander powder.
- Add palak and continue to stir fry.
- Add half cup of butter milk; continue to cook on lower flame for 10-12 minutes with lid on. Stir occasionally.
- Add Garam masala powder. Cover for couple of minutes, transfer into serving bowl.
- Healthy, “Palak Aaloo” is ready to be served with Paratha, Chapati or Rice.
Palak (spinach) aaloo (potato) with butter milk by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.