How long does Dhaba Style Aloo Palak take?

35 minutes from start to finish. That is 20 minutes of preparation and 15 minutes of cooking.

How many people does Dhaba Style Aloo Palak serve?

3. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Dhaba Style Aloo Palak vegetarian?

Yes. No meat, no fish and no egg.

Is Dhaba Style Aloo Palak spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Dhaba Style Aloo Palak?

4 Potato, ½ bunch Spinach, 1 Onion, 2 Dry Red Chilli, 2 Green Chilli, 1 Tomato, and a few more listed on this page.

Do I need a pressure cooker for Dhaba Style Aloo Palak?

No, it is cooked in an open pot.

How many calories are in Dhaba Style Aloo Palak?

About 294 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Dhaba Style Aloo PalakCook

Dhaba Style Aloo Palak

Name: Dhaba Style Aloo Palak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian, North India
Ingredients: 3 tbsp Oil; ¾ tsp Cumin; 1 Onion; 2 Dry Red Chilli; 2 Green Chilli; ½ inch Ginger; 4 cloves Garlic; 4 Potato; ½ tsp Salt; ¼ tsp Turmeric Powder; ½ tsp Red Chilli Powder; 1 Tomato; ¼ cup Water; ½ Green Capsicum; ½ bunch Spinach, Finely Chopped; ½ tsp Kasuri Methi; ½ tsp Garam Masala Powder; For Garnish Coriander Leaves

35 min
mild
Serves 3

Prep 20 min · Cook 15 min

Start cooking

3 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

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Also known as aloo palak, alu palak · Veg · Curries & Gravies, Dry sides

Curries & Gravies Dry sides Vegan Gluten-free Dairy-free

Dhaba-style aloo palak: potatoes cooked in a kadai with cumin, onion and tomato, tossed with spinach and capsicum. Mild, serves 3, 35 minutes, with video.

Low calorie

Ingredients

18 items

3 people

Oil3 tbsp
Cumin¾ tsp
Onion1
Dry Red Chilli2
Green Chilli2
Ginger½ inch
Garlic4 cloves
Potato4
Salt½ tsp
Turmeric Powder¼ tsp
Red Chilli Powder½ tsp
Tomato1
Water¼ cup
Green Capsicum½
Spinach, Finely Chopped½ bunch
Kasuri Methi½ tsp
Garam Masala Powder½ tsp
Coriander LeavesFor Garnish

Nutrition

Per 1 person, and for all 3 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 3 people
Energy	294kcal	882kcal
Protein	4.6g	14g
Carbohydrate	33g	98g
Fat	17g	50g
Fibre	5.8g	17g
Sugar	4.3g	13g

Cookd masalas for potato

Method

1
In a kadhai pour oil and add cumin seeds, once it splutters add the onion, dry red chilli, green chilli, ginger and garlic.
OilCuminOnionDry Red ChilliGreen ChilliGingerGarlic
2
Saute for 30 seconds and add the potato and salt. Cook the potato for 2 minutes on medium flame. Add turmeric and tomato, cook covered until the potato cooks through, then add capsicum, spinach leaves, kasoori methi and garam masala.
PotatoSaltTurmeric PowderRed Chilli PowderTomatoWater
3
Cook for 3 minutes so that the spinach wilts and the raw flavour disappears. Garnish with coriander leaves and serve hot.
Green CapsicumSpinachKasuri MethiGaram Masala PowderCoriander Leaves

Before you start

How long does Dhaba Style Aloo Palak take?: 35 minutes from start to finish. That is 20 minutes of preparation and 15 minutes of cooking.
How many people does Dhaba Style Aloo Palak serve?: 3. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Dhaba Style Aloo Palak vegetarian?: Yes. No meat, no fish and no egg.
Is Dhaba Style Aloo Palak spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Dhaba Style Aloo Palak?: 4 Potato, ½ bunch Spinach, 1 Onion, 2 Dry Red Chilli, 2 Green Chilli, 1 Tomato, and a few more listed on this page.
Do I need a pressure cooker for Dhaba Style Aloo Palak?: No, it is cooked in an open pot.
How many calories are in Dhaba Style Aloo Palak?: About 294 a serving. The full nutrition table is on this page, per serving and for the whole batch.