Dhaba Style Aloo Palak Recipe - Yummy Traditional

Dhaba Style Aloo Palak Recipe


dhaba-style-aloo-palak-curry-recipe-with-step-by-step-photos

Dhaba Style Aloo Palak| Palak Aloo || How to make Dhaba style Aloo palak with step by step photos and video

Although, this is my old post of dhaba style palak aloo on my blog but as usual, I am adding video in this post to understand easily the recipe

Dhaba style Palak aloo is the most popular gravy  green curry, Dhaba style Palak Aloo is spicy spinach potato curry, all over Pakistan/India in the roadside restaurant especially in Punjab sides areas in Pakistan and north side Indian cities, those roadside restaurants is called Dhabas, there usually serve Punjabi foods and  aloo palak curry  also one of them
This curry usually is served with Rotisnaan as an accomplishment


aloo-palak-recipe

My Latest Video Dhaba Style Aloo Palak:




The potato and spinach curry is prepared in a very traditional manner. You will find this kind of potato and spinach curry in dhabas which are truck stops located along the highways of the country. All kinds of people traveling would make a pit-stop at the Dhaba and enjoy their delicious, wholesome, and hearty food. The dhabas in the northern part of India serve Punjabi food and also palak is one of their specialties.
potatoes, spinach along with soya and fenugreek leaves come together and are always a great hit,

in a Punjabi version of gravy style aloo palak, there are two versions one is dried aloo palak and another one is curry so today I am sharing gravy version of aloo palak that I prepared in the clay pot by using a wooden spoon both things bring a unique taste to the curry
 If you don’t have a clay pot don’t worry can be cooked in any kind of pot 

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Vegetables cooking tips:
  1. To prepare this Dhaba style palak aloo to use small leaves spinach they are too tasty than the big one
  2. Try to cook spinach and other vegetables in the clay pot it enhances the taste of veggie dishes as well as a healthy style of cooking too
  3. Avoid adding water in any type of veggies if be necessary then add
  4. Always cook veggies over medium-low heat
  5. At the time of preparing vegetable, masala can add a little amount of water is enough to cook veggies
  6. Veggies have almost 45% water especially in spinach and ridge gourd
  7. Adding water to vegetables can tasteless to the dish
  8. Spinach is full of minerals and vitamins so 
  9. Must take care of adding  salt at the time of cooking
  10. More salt can make a bitter taste of the dish
  11. In veggies should using the oil a great quantity 
                   
aloo-palak


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We need:

ingredients-of-palak-aloo

To prepare the palak aloo recipe, take all ingredients and prepare them all

rinse-and-clean-spinach-with-potatoes
chop-onion-and-potato

Heat the oil and put the onion and garlic cloves together, Saute them for 5 minutes on medium-high flame


heat-the-oil-and-put-onion-slices
saute-the-onions-slices-for-5-minutes


Add cumin seeds and crackle it with the onion and garlic for a minute, put tomatoes and cook with the onion over a medium-low flame 


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put-tomatoes-and-let-it-cook-until-dissolved


Put green chilies and crushed chili, now combine all spices powder and stir to mix well

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combine-all-spices-powder-into-the-palak-aloo


Pour hot water into the masala, then add kauri methi and stir to combine till turns to the well-roasted masala 

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cook-aloo-palak-masala


Put chopped spinach with soya methi and aloo to the cooked masala, stir to mix well, and then cover the lid

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stir-well-palak-aloo

Allow to cook it around 10-15 minutes on low-medium heat, remove the lid and stir again and simmer it another 10 minutes over very low heat

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Dhaba style palak aloo gravy curry is ready to serve

                         


Serve the Dhaba style palak aloo with the rotischapatis, and naan as well as can be served with zeera rice with tomato chutney
                 
serve-aloo-palak-with-rotis






Dhaba Style Aloo Palak is the most popular gravy  green curry, Dhaba style Palak Aloo is spicy spinach potato curry, all over Pakistan in a roadside restaurant,,,,

Ingredients:
  1. 1 kg, spinach small leaves
  2. 1 bunch, fresh fenugreek leaves
  3. 1 bunch, soya leaves
  4. 5-7, green chilies
  5. 3-5, garlic cloves
  6. 1 tsp, dried fenugreek leaves Kasoori methi
  7. ½ tsp, turmeric powder
  8. 1 tsp, crushed coriander seeds
  9. 1 tbsp, crushed red chili
  10. Salt to taste
  11. 1 large, tomato
  12. ½ cup, mustard oil/olive oil
  13. ½ tsp, cumin seeds
  14. ½ cup, onion 
How to make aloo palak:
Instructions:
  1. Heat the oil in the clay pot and add onions and garlic both sauté them for 3-5 minutes on medium-high flame
  2. Then add cumin seed and crackle it with the onion slices then add chop tomatoes and green chilies
  3. Cook them for about 5 minutes on low-medium heat
  4. Now combine all spices crushed red chili, crushed coriander seeds, turmeric powder, and salt
  5. Stir well on low-medium heat until oil is separated
  6. Then add 1/3 cup hot and boiled water keep stirring then add dried fenugreek leaves (kasoori methi)
  7. Cook the spices till turns to well roasted
  8. Now add chopped spinach and potatoes with soya and fenugreek leaves
  9. Stir to mix them and cover the lid allow to cook them over medium flame until vegetables are soft well
  10. Now stir slightly then simmer it for 10 minutes over low heat
  11. Dhaba Style Palak aloo is ready to serve
  12. Serve the Dhaba style palak aloo with the rotischapatis, and naan as well as can be served with zeera rice with tomato chutney
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