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4 Servings ~ 20 minutes
  • 1 bunch Palak/ Spinach
  • 3 medium Potatoes
  • 1 medium onion - finely chopped
  • 1 Tbsp Tomato Sauce
  • 3 Garlic pods - Finely minced
  • ½ inch ginger - Finely minced
  • 2 green chilies
  • 1 small bay leaf
  • ¼ or ½ teaspoon garam masala powder
  • ½ cup water
  • Salt to taste
  • 2 Tbsp oil

Aloo Palak – Gravy

There are different ways of making aloo palak or potato spinach recipe and today I am posting a very easy and delicious version. Instead of the Dry Aloo Palak version which I have already shared, here I have cooked in the same way as Palak Paneer with a little less ingredients. In this recipe, the spinach is pureed instead of being chopped and boiled potatoes added into the gravy.

Method :

Clean the Spinach. Separate the leaves from the stems. Wash both the leaves and stems and stain excess water.
Boil the potatoes or aloo in a pressure cooker with some salt till completely cooked. Peel, dice and keep aside covered.
– ‎Boil ½ cup water, add little salt. Chop the Spinach stems and add. Boil for 1 minute on medium heat. Now add in the leaves, stir and switch off flame.
– ‎Cover and allow it to blanch for 4-5 minutes.
– ‎Drain and save the water.
– ‎In a mixer jar add the blanched spinach stem and leaves along with green chill and blend into smooth puree. Keep aside.
– ‎On medium flame heat oil in a pan, add in the cumin seeds and bay leaf. Fry till cumin seeds crackle.
– ‎Now add in the chopped onion and fry till translucent. Add in the ginger and garlic and fry for few seconds till raw smell goes.
– ‎Add in the tomato sauce and cook till oil separates. Add in the Palak puree and mix well.
– ‎ Add in the diced potatoes and the spinach blanched water along with salt to taste and garam masala powder. Simmer for 2-3 min. Add water to desired consistency.
– ‎Serve hot with rotis, phulkas, chapatis / wheat paratha or jeera rice.

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