Dhaba Style Aloo Palak
Dhaba Style Aloo Palak
Indian food is highly diversified because of differences in soil type, climate, culture, ethnic group, and occupation, these cuisines differ primarily through the use of locally available spices, herbs, vegetables, and fruits. Similarly, potato is prepared in thousands of different ways. Out of which, Aloo Palak is a delicious and healthy dish.
What is Dhaba Style Aloo Palak?
Dhaba Style Aloo Palak is a nutritious green curry that can also be termed as spicy spinach potato curry. Dhaba Style Aloo Palak is a famous gravy stew served in roadside restaurants throughout India, particularly in northern Indian towns.
The roadside restaurants are known as dhabas in India that typically serve Punjabi cuisine, and this aloo Palak curry is one among them. So this is how the name came in Dhaba Style Aloo Palak; this recipe is inspired by those street-side dhabas of India.
As a side dish this curry is frequently served as a side dish with paratha or naan. There are two versions: one with dry aloo palak and one with gravy curry. So today, I’m going to share with you a dry version of aloo palak.
Notable Ingredients at a Glance
Potatoes: Golden potatoes are mostly recommended for this recipe. You can also use some other variety. I have used boiled potatoes in this recipe to reduce the cooking time.
Spinach: Use fresh and green spinach for the best taste.
Garlic: Garlic, though a small ingredient, adds the most significant flavor to the dish.
Tomatoes: Add chopped tomatoes to the curry for the tangy flavor of the dish.
Onion: Some prepare this dish without onions. But, I do add some onions to balance the flavors.
Yogurt: You can use Greek yogurt or a hung card. The yogurt adds a rich consistency to the gravy.
Spices: You will need basic Indian spices for this recipe. Such as turmeric powder, chili powder, garam masala powder, asafetida, cumin seeds, and mustard seeds.
Oil: You can use any neutral oil of your choice, except coconut oil.
How to prepare Dhaba Style Aloo Palak?
Tak a kadai or wok and heat it. Once hot, add oil to the wok and shallow fry the potatoes till golden brown in color.
Bring out the fried potatoes and keep them aside.
In the same wok with the remaining oil, we will prepare the gravy for aloo palak.
To the oil, add cumin seeds and mustard seeds and let them splutter.
Then, add asafetida and onion and saute for 4 to 5 minutes on medium heat or till they turn translucent.
Once the onions are done, add finely chopped garlic and saute for another 2 minutes on medium heat.
Now, add tomatoes and cook for 7-8 minutes or till oil starts leaving the sides.
Once the spices are well-cooked, add curd and mix it well. Make sure to beat the curd well before adding so that no lumps are formed. Cook on low heat for 3 to 4 minutes. The curd adds a pleasant creamy taste to the dish.
Now add in all the spices, turmeric, chili powder, garam masala powder, and salt. Mix well and cook for 2 minutes on low flame.
Finally, add the palak into the spices. Cover and cook on low heat for about 8 to 10 minutes.
Note: Palak releases a lot of water on cooking. Slow cook and allow all the water from palak to dry up, and only then add the potatoes.
After adding potatoes, cook for at least 7-8 minutes so that the spices are well absorbed by the potatoes.
You can add water if you want, but since I prefer the dry version, I did not add water.
You can enjoy this Dhaba Style Aloo Palak can be enjoyed with rice, roti, paratha, or puri.
Some Expert Tips for Preparing Dhaba Style Aloo Palak
- You can pre-boil the potatoes to reduce the cooking time.
- You can add fresh cream for garnishing.
Dhaba Style Aloo Palak
- Total Time: 40 mins
- Yield: 3 1x
Potatoes sauteed in spinach gravy to make a unique combination.
- 4 Potatoes – washed, boiled and peeled
- 500 gm spinach/Palak – washed and chopped
- 8 Garlic cloves finely chopped
- 4 Tomatoes – medium, finely chopped
- 1 Onion – medium size, finely chopped
- ½ cup Curd/ plain yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 teaspoon Garam masala powder
- ¼ teaspoon Asafoetida
- ½ teaspoon Cumin seeds
- ½ teaspoon Mustard seeds
- 4 tablespoon – oil (except coconut oil)
- 1 teaspoon Salt
- Heat a kadai and add oil to shallow fry the potatoes till golden brown in color.
- Remove from fried potatoes and keep it aside.
- In the same kadai with the remaining oil we will prepare the masala for aloo palak.
- Add cumin seeds and mustard seeds and let them crackle.
- Add asafetida and onion and saute for 4 to 5 minutes on medium heat or till they turn translucent.
- Once the onions are done add finely chopped garlic and saute for 2 minutes on medium heat.
- Add tomatoes and cook on medium heat for 7 to 8 minutes.
- Add yogurt and mix well. Cook on low heat for 3 to 4 minutes. The curd adds a nice creamy taste to the palak.
- Now add salt, turmeric, chili powder and garam masala powder. Mix well and cook for 2 minutes on low heat.
- Once the tomatoes are done add the palak. Cover and cook on low heat for 8 to 10 minutes.
Palak will release a lot of water on cooking.
- Let all the water from palak dry up then add the potatoes.
- Cover and cook for 7 to 8 minutes for the potatoes to absorb all the flavors. You can add water if you want but since I made a dry subzi I did not add any water.
- Dhaba style Aloo Palak can be enjoyed with rice, roti, paratha or poori.
- Prep Time: 20 mins
- Cook Time: 20 mins
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