Alu Palak is a tasty North Indian curry with pureed spinach mixed with boiled potatoes.When i first tasted alu palak at a restuarant,i knew i had to try this at home.It was tasty with minimal masalas and totally out of the world.Since my daughter likes palak i thought of making this for her to go with chappatis for lunch.We all know about the benefits of spinnach aka palak don’t we?The making of the gravy is the only work here,once done mix with boiled potatoes and you are done.The great thing is it tastes just good with pulaos as well.Here is the recipe of the rich green gravy of spinach and potatoes.
INGREDIENTS
| Spinach/Palak | 1 cup |
| Potatoes | 2 |
| Onion | 1 |
| Tomato | 1 |
| Green chillis | 3 |
| Garam masala powder | 1/4 tsp |
| Cumin powder | 1/4 tsp |
| Chilly powder | 1tsp |
| Kasoori methi | 1/2 tsp crushed |
| Sugar | 1/4tsp |
| Milk/Cream | 1/2cup |
| Salt | as needed |
TO TEMPER
| Cumin/Jeera | 1tsp |
| Oil | 2tsp |
| Cloves | 2 |
HOW TO MAKE
- Take spinach leaves and wash them 2-3 times and put them in a vessel by adding a little oil alongwith green chillies and fry them a bit.Once cooled put them in a blender. Grind to a fine paste.
- In the same pan add oil and saute onions till pink and translucent.Take them out and now add tomatoes and cook till mushy.Add all dry masalas mentioned.
- In another pan add oil and add the items in the to temper table and add palak puree and onins and tomatoes.Add milk/cream and mix well by adding salt and sugar.Lastly add boiled and cut potato cubes to the gravy and mix well.
- Enjoy this gravy with hot phulkas or rice.
Notes
- You can boil/blanch palak in place of frying but i felt this is the quicker proceedure.
- You can add coriander powder alongwith cumin powder.
- Baby potatoes can be used in place of bigger ones.That dosen’t involve cutting.
- Add milk/cream after switching off the flame as that would avoid curdling.
Grab the feed for followup comments!