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 Category: Snack | Recipe Cuisine: North Indian
Palak greens – 2 cups tightly packed
Potatoes – 2 medium sized
Onion – 1 large
Green Chilli – 1
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 – 1/4 cup(optional)
Cream – 1 tbsp
Oil / Ghee – 2 tsp + 2 tsp(for toasting potatoes)
Salt – to taste
Oil -1 tsp
Shahi Jeera – 1/2 tsp
- 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.
- 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.
- 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.
- Add tomato puree,spice powders and saute till raw smell completely leaves.Then add palak puree and required salt.
- Bring to a boil and cook till it slightly changes color.Add toasted potato, give a quick stir allow it to blend well with the gravy.Add 1/4 cup water / milk if its too thick, cook till it becomes to gravy consistency. Finally add cream / milk give a quick stir and switch off.
Serve hot with any mild pulao or hot phulkas.
- 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.
- If you prefer more on the sweeter side then add more tomato sauce. The orginal recipe called for kosher salt, I skipped it and used normal salt.