Aloo Palak - Aloo Palak Gravy Recipe

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Aloo Palak is one of my recent tries and I wonder why I havent tried this curry so far, though palak paneer is onto my todo list.This was just an accident I happened to try this as I had no paneer at home and glad I did. Its a healthy tasty combination that goes well with rotis or any mild pulaos or even ghee rice.

Aloo Palak Recipe - Ingredients

Recipe Reference : Tarladalal Serves: 3

Cooking Time: 45 mins

Palak greens - 2 cups tightly packed
Onion - 1 large
Tomato puree - from 2 small sized
Ginger garlic paste - 1 tsp
Red Chilli powder - 1/2 tsp
Cinnamon powder - 1/4 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 tsp
Milk / Cream - 1 tbsp(optional)
Oil / Ghee - 2 tsp + 2 tsp(for toasting potatoes)
Salt - to taste

To temper:

Shahi Jeera - 1/2 tsp

Method:

1.Rinse greens well to remove dirt if any.Transfer spinach to a wide container, add very little water and a pinch of salt.Boil for 2-3mins in medium flame.Cool down and transfer it to a mixer along with green chillies.

2.Grind it to a fine paste, set aside. Pressure cook potatoes(with skin) for 5 whistles or until soft, Peel off the skin and chop into bite sized cubes. Toast it in a 2 tsp oil till golden brown.

3.Drain in tissue paper and Set aside.You can alternatively deep fry the potatoes too.Heat oil in a pan, add jeera allow it to splutter.Then ginger garlic paste, fry for 2mins then add onion.Saute till golden brown.

4.Add tomato puree,spice powders and saute till raw smell completely leaves.Then add palak puree and required salt.

5.Bring to a boil and cook till it slightly changes color.Add 1/2 water if its too thick, cook till it becomes to gravy consistency. Add toasted potato, give a quick stir allow it to blend well with the gravy.Finally add cream / milk give a quick stir and switch off.

Serve hot with any mild pulao or hot phulkas.My Notes:

• You can also add hing while tempering.

• I didnt deep fry the potatoes as I wanted to make it healthy.
• As we are boiling the greens before hand dont need to cook the puree much and be careful in retaining the green color.
• I didnt add any food color, my tomatoes and kashmiri chilli gave a good color to the gravy and gave it a restaurant look :)

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