Dhaba Style Aloo Palak

Dhaba Style Aloo Palak

Ingredients Dhaba Style Aloo Palak

  • Spinach leaves large bunch 1
  • Potatoes medium, unpeeled, and quartered 2-3
  • Oil 2 teaspoons
  • Cumin seeds 1 teaspoon
  • Green chilies chopped 1-2
  • Onion medium, chopped 1
  • Ginger finely chopped 1 inch
  • Garlic finely chopped 1 teaspoon
  • Tomato large, finely chopped 1
  • Salt to taste
  • Turmeric powder 1/4 teaspoon
  • Red chili powder 3/4 teaspoon
  • Cumin powder 1/2 teaspoon
  • Coriander powder 1/2 teaspoon
  • Garam masala 1/2 teaspoon
  • Ginger strips for garnish
  • Parantha to serve


  • Step 1: With enough water heated and added, spinach leaves are blanched for one to two minutes in a deep pan. They should be drained into the icy water. Squeeze the extra water out gently, then set it aside.
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  • Step 2: Place the spinach in a blender jar with 1/4 cup water, and process until smooth paste forms.
  • Step 3: Add cumin seeds to hot oil in a nonstick pan and wait for them to turn color. Mix in the green chilies, onion, ginger, and garlic, then continue to cook until the onion becomes translucent.
  • Step 4: Mix thoroughly after adding tomato. Mix thoroughly after adding potatoes. Saute for one minute after adding salt. For 1-2 minutes, cook with a cover.
  • Step 5: Combine the garam masala, red chili powder, cumin powder, coriander powder, and turmeric powder thoroughly.
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  • Step 6: Add the spinach paste. The blender jar should be rinsed with 1/2 cup water before adding, stirring carefully, and cooking for 4-5 minutes.
  • Step 7: Transfer to a serving bowl, top with thin slices of fresh ginger, and serve immediately with lachcha parantha.

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