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
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
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.