Potato Spinach Curry - Aloo Palak Recipe, Alu sukhi sabji, How To Make Potato Spinach Curry - Aloo Palak Recipe

Palak curry is extremely popular along with a nutritious north Indian dish that is now made by numerous because of its excessive nutritious beliefs and health advantages. Palak also referred to as spinach the most popular leafy veggies that's popular with numerous is really a flexible veggie that may be made by itself otherwise included with any lentils or any other veggies, meats mixed to prepare a scrumptious and yummy recipe. Generally, in Punjabi the Palak da Saag is quite famously offered in lots of restaurants and dhabas together with hot freshly made wheat grains grill breads like naan, roti, chapatti and so forth. There are a number of saag quality recipes such as aloo saag, sarson ka sag etc.

 Palak or spinach is among the nutritious green vegetables that you can use in your diet. Treasure house of minerals and vitamins, spinach should be as part of the week's menu. The utilization may be diverse: cut spinach leaves cooked with potatoes is a semi-wet veggie with rotis, a handful of spinach leaves added too with mixed veggies and transformed into a broth is wonderful on the cold winter night, chopped and blanched spinach makes yet another kind of raita, spinach puree may be used in cutlets or kababs, thus the list goes on.

 Palak or spinach mixed and cooked with tur dal produces a really yummy and delicious wholesome meal. Palak and dal used together has the benefits of tur dal (lentil) and palak making it extremely healthy. Palak dal is an all-time popular to the majority of us. Saag in Hindi or Punjabi indicates spinach or mustard leaf based recipe widely consumed in India and Pakistan. This is followed by breads roti or naan and rice. Saag is quite common in Punjab and it is eaten with Makki ki roti too.

 Preparation:

To make the palak curry, very first clean and wash the palak or spinach leaves completely. Cut them into 2 inch pieces. Dry roast the jeera (cumin seeds) on low flame. Grind the fried jeera and grated coconut in a smooth paste and keep aside. Wash the tur or tuvar dal carefully and pressure cook until soft and keep aside.

 Heat oil in a pan, put mustard seeds so when they splutter include sliced onion and cook until they turn light brownish colored. Include chilli powder, palak leaves, salt and water and let cooking. Give it time to boil then when the palak greens gets cooked add some ground paste and tur dal and simmer and allow it to steam for an additional 5 mins after which remove from fire. Serve hot with naan, chapatti, roti or rice.

 Nutritional Value:

 Spinach or Palak just as one wonderful veggie that boosts levels of energy, provides anti-inflammatory attributes, best for weight management, enhances bone health and many others. It is actually a fantastic power packed dish. Anti-inflammatory nutritional value consists of an element of vitamin A referred to as beta carotene, vitamin K, magnesium, riboflavin and vitamin C. It doesn't only consist of vitamins, minerals, and antioxidants, this green veggie consists of over a dozen phyto nutrients - elements with attributes that can fight cancer.