Aloo Palak – Dairy-free!

Hema

Natural Healing Guide

03:00 PM | 17-12-2019
Prep Time
30 minutes
Cook Time
20 minutes
Servings
2 servings

This fantastic combination of potatoes cooked in an emerald green spinach puree is a real winner.

With a dollop of delicious dairy-free cream as a topping, this one can’t go wrong.

Ingredients

  • Spinach leaves: 300 gms
  • Potato: 150 gms
  • Coriander powder: ½ tsp
  • Cumin powder: ½ tsp
  • Turmeric powder: ½ tsp
  • Rock salt: to taste
  • Garam masala: ¼ tsp
  • Green chilli: 2 nos
  • Garlic: 5 cloves (finely chopped)
  • Cashew cream: 2 tbsp

Method

  • Place cleaned and washed spinach leaves in a steamer along with green chilies. Steam for not more than 4 minutes.
  • Cool and blend spinach and green chili into a coarse paste.
  • Cut potatoes into cubes. Add coriander powder, cumin powder, turmeric powder, and salt to the potato cubes and mix well.
  • Steam the spiced potato cubes until soft.
  • Heat a pan and sauté finely chopped garlic for 3 minutes. Add spinach paste and cooked potato and mix well.
  • Add salt to taste and garam masala. Turn off the flame and cover and allow to rest for 15 minutes.
  • Add cashew cream and serve hot.

Wellcure tip:

  • Please take care not to cook greens for too long.
  • Spinach already contains natural salt, therefore, add less salt to the dish and adjust the taste after making the dish to avoid excess salt.

Eating guide:

  • Food group vegetables, nuts, and greens.
  • Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
  • Nuts are a great way to add healthy fats to your diet.

 

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