Palak Aloo

palak aloo
Palak Aloo  ||  Avilable on Week 2 Tuesday Order Now

Made from the combination of sauteed cubes of potatoes and spinach paste, one can discover the secrets of amazing winter greens in a distinct flavor of Palak Aloo at Maas Best kitchen, that is a nutritious fragrant, aromatic curry made in delicious medium spiced base, where potatoes is cooked in spinach sauce with a unique blend of aromatic whole and ground spices.

Spinach and potato curry is a Punjabi delight where palak or spinach is used as an imperative esculent. It is a truly wonderful vegetarian (and vegan) Indian green curry experience that goes well with roti or naan.

Basic information

  • Aloo Palak is a vegetarian nutriment that looks green with spinach and is a popular tiffin dish. It can be made dry or into a gravy dish. Both the versions are equally popular.
  • Potato spinach curry does not involve a large amount of spices or herbs as too much of it can change the taste of the leafy greens.
  • Spinach and potato curry can be made with frozen spinach that can be prepared in the microwave. It is available all round the year at supermarkets.
  • Green leafy vegetables are seasonal foods rich in vitamins, minerals, beta carotene and antioxidants. Raw spinach contains a good amount of calcium, iron, magnesium, potassium, vitamin A and folate but raw contains oxalic acid that interferes with the absorption of essential nutrients. Cooked spinach can be easily digested and absorbed.

About Palak Aloo
Traditionally, Punjabi palak aloo was sautéed in mustard oil. The oil is often heated in a pan without any ingredient until it gives wisps of smoke. It is one of the most important flavours of most north Indian meals. Heating reduces the bitter taste of mustard.

In Punjab, one of the most acclaimed foods is made from different types of greens - spinach, fenugreek and bathua, cooked with mustard greens in fragrant masala, red chilies, garlic, green tomatoes and ginger to get a unique savor, served with extra butter topping. 
Restaurant-style Palak Aloo
One of the most popular winter vegetarian curry of spinach is saag – that contains a mixture of mustard greens, spinach and a variety of leafy vegetables. At restaurants, the pulp can be prepared with different types of freshly picked greens- spinach, fenugreek and mustard leaves, all cooked together in fragrant masala, red chillies, garlic and ginger that gives a matchless rustic taste. At restaurants the paste of greens is mixed with sautéed potatoes and butter to get a creamy texture.

Home-made Palak Aloo

  • Homemade spinach and potato curry contains baked (or boiled) potatoes served in spinach sauce. Green chilies, onion, tomatoes and garlic can be added but these are optional.
  • Spinach does not take much time to cook and to avoid overcooking, it is added towards the end of preparation when the potatoes and other ingredients tenderize.
  • Kasturi methi can be added to get a distinct flavour.

How to serve?
Potato spinach curry is served with roti and complemented with curd and pickles. It is, sometimes, concluded with extra cheesy butter topping, salads and lemon slices.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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