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, as usual, I am adding a video in this post to understand 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 called Dhabas, there usually serve Punjabi foods and aloo palak curry also one of them
This curry usually is served with Rotis, and naan as an accomplishment
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 the gravy version of aloo palak that I prepared in a 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:
- To prepare this Dhaba-style palak aloo use small leaves of spinach they are more tasty than the big one
- 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
- Avoid adding water to any type of veggies if necessary then add
- Always cook veggies over medium-low heat
- When preparing vegetables, masala can add a small amount of water is enough to cook veggies
- Veggies have almost 45% water, especially spinach and ridge gourd
- Adding water to vegetables can be tasteless to the dish
- Spinach is full of minerals and vitamins so
- Must take care of adding salt at the time of cooking
- More salt can make a bitter taste in the dish
- In veggies should use the oil in a great quantity
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To prepare the palak aloo recipe, take all the ingredients and prepare them all
Heat the oil and put the onion and garlic cloves together, Saute them for 5 minutes on medium-high flame
Add cumin seeds and crackle them with the onion and garlic for a minute, put tomatoes and cook with the onion over a medium-low flame
Put green chilies and crushed chili, combine all spices powder, and stir to mix well
Pour hot water into the masala, then add kauri methi and stir to combine till turns into the well-roasted masala
Put chopped spinach with soya methi and aloo into the cooked masala, stir to mix well, and then cover the lid
Allow to cook it for around 10-15 minutes on low-medium heat, remove the lid stir again, and simmer it for another 10 minutes over very low heat
Dhaba-style palak aloo gravy curry is ready to serve
Serve the Dhaba style palak aloo with the rotis, chapatis, and naan as well as can be served with zeera rice with tomato chutney
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 kg, spinach small leaves
- 1 bunch, of fresh fenugreek leaves
- 1 bunch, of soya leaves
- 5-7, green chilies
- 3-5, garlic cloves
- 1 tsp, dried fenugreek leaves Kasoori
- ½ tsp, turmeric powder
- 1 tsp, crushed coriander seeds
- 1 tbsp, crushed red chili
- Salt to taste
- 1 large, tomato
- ½ cup, mustard oil/olive oil
- ½ tsp, cumin seeds
- ½ cup, onion
How to make Dhaba Style Aloo palak:
- Heat the oil in the clay pot and add onions and garlic sauté them for 3-5 minutes on medium-high flame
- Then add cumin seed and crackle it with the onion slices then add chopped tomatoes and green chilies
- Cook them for about 5 minutes on low-medium heat
- Now combine all spices crushed red chili, crushed coriander seeds, turmeric powder, and salt
- Stir well on low-medium heat until the oil is separated
- Then add 1/3 cup hot and boiled water keep stirring then add dried fenugreek leaves (Kasuri methi)
- Cook the spices till turn well roasted
- Now add chopped spinach and potatoes with soya and fenugreek leaves
- Stir to mix them and cover the lid allow to cook them over medium flame until vegetables are soft and well
- Now stir slightly then simmer it for 10 minutes over low heat
- Dhaba Style Palak Aloo is ready to serve
- Serve the Dhaba style palak aloo with the rotis, chapatis, and naan as well as can be served with zeera rice with tomato chutney
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