ALOO PALAK RECIPE (ALOO PALAK GRAVY RECIPE)

    A healthy side dish recipe, in which potato(aloo) is cooked with Indian spinach. This is very rich and creamy tasting side dish, without any much fatty things. I had aloo palak for the first time only last year in a friends home,when they served it along with vegetable rice. I had no idea about the taste of it until that day. It was yummy and Aj & Vj too loved it. I was thinking why I had not tried making at home so far. Even at restaurants I have never thought of tasting such a nice dish. I make palak paneer at home as Aj loves it and I thought I can make it the same way except for the panner I can add aloo. So I made the palak paneer recipe even more simpler to make and made this aloo palak. And it turned out finger licking good!  Its perfect for weekend lunch. I made it along with peas pulao and it was perfect for it. You can also make it as side dish for roti …

Ingredients ( Serves 3)

Palak (Indian spinach)	2 cups, tightly packed
Potato	3
Onion	1
Tomato	2
Green chillies	4
Ginger garlic paste	1 tsp
Garam masala powder	1/4 tsp
Coriander powder	2 tsp
Pepper powder	1/2 tsp
Kasoori methi	2 large pinches
Sugar	1/4 tsp
Milk	1/4 cup
Salt	as needed

To temper

Oil	2 tsp
Cinnamon	1 inch piece
Cardamom	1
Cloves	1

 

Method

1. Separate the leaves of spinach from the thick stem. Wash and clean the leaves. Heat a pan and add the washed leaves, green chillies and cook in medium flame. The water in the leaves is enough to cook the leaves.Cook until the leaves reduce in volume. Set aside. Heat oil in the pan and add the items given under ‘To temper’ table. Just give it a fry and add finely chopped onions.Fry till transparent. Add ginger garlic paste and fry for a minute.

2. Mean while, after palak cools down and grind it to a smooth paste.Cook potatoes and peel it, cube it.

3. Add chopped tomatoes and required salt and fry till mushy. Add coriander powder and kasoori methi. Fry for a minute. Add the ground palak puree,sugar and cook in medium flame for 2 minutes. Add 1/4 cup water while it gets cooked.

4. Add the boiled, cubed potatoes, salt and mix well. Add milk at this time and mix well. Cook in medium flame. Do not boil in high flame.

5. Cook for 2 minutes. Lastly add garam masala and pepper powder. Mix well and switch off the stove.

              Serve with rice or roti. We had with peas pulao! Its yummy and healthy too! No much oil too in this.

Notes

Adding sugar retains the colour of the spinach. You can skip ginger garlic paste and add either finely chopped ginger or chopped garlic while frying onion. Instead of boiling potatoes and adding as such, you can deep fry until golden brown and add to the gravy.

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