Aloo Palak with Missi Roti & Curd
Nutrition Snapshot
Serving Size: 🍽 370 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 2 medium Potatoes
- 200 grams Spinach
- 1 medium Onion
- 1 medium Tomato
- 1 inch Ginger
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- to taste Salt
- 1 cup Wheat flour
- 1/4 cup Besan (gram flour)
- 1/2 cup Curd
- 2 tablespoons Oil
- as needed Water
👣 Cooking Steps
Take it step by step. No rush.
- 1
Boil the potatoes until soft, peel and mash them.
- 2
Wash the spinach thoroughly and chop it finely.
- 3
In a pan, heat 1 tablespoon of oil, add cumin seeds, and let them splutter.
- 4
Add chopped onions and sauté until golden brown.
- 5
Add ginger, chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften.
- 6
Add chopped spinach and cook until wilted. Mix in the mashed potatoes and combine well. Cook for a few minutes and adjust salt if needed.
- 7
For the Missi Roti, mix wheat flour, besan, and a pinch of salt in a bowl. Add water gradually to form a soft dough. Let it rest for 15 minutes.
- 8
Divide the dough into small balls, roll them out into flat circles, and cook on a hot tava with a little oil until golden brown on both sides.
- 9
Serve the Aloo Palak hot with Missi Roti and a side of curd.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
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