Aloo Palak
Potatoes in a creamy spinach gravy
Ingredients
- 2 large potato
- 3 cups spinach / palak tightly packed
- 1 green chillies
- 1 medium onion finely chopped
- 1 tsp ginger grated
- 1 tsp garlic grated
- 2 medium tomato
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilly powder
- ½ tsp garam masala
- 1 ½ tsp sugar
- ¼ cup milk
- 1 tsp fresh cream
- 1 tsp kasuri methi / dried fenugreek leaves
- Salt to taste
- 1 tbsp oil
- 1 tbsp butter
To temper
- 1 inch cinnamon
- 1 cardamom
- 2 cloves
- ½ tsp cumin seeds / jeera
- Pinch of asafoetida / hing
Instructions
- Boil the potatoes. Peel the skin and cut into medium cubes. Heat 1 tbsp oil in a pan. Add potatoes, salt and fry until golden brown. Set aside.
- Boil water in a saucepan. Add 1/2 tsp sugar, washed spinach leaves and blanch for 2 minute. Remove, wash in cold water and drain.
- Grind the spinach with green chillies to a smooth paste. Set aside.
- Puree the tomatoes and set aside.
- Heat butter in a pan and add the ingredients for tempering. When nice aroma comes, add onion and fry until edges turn brown.
- Add ginger, garlic and fry for 2-3 minutes. Then add the tomato puree and cook for 8-10 minutes.
- Then add turmeric powder, coriander powder, red chilly powder, garam masala and saute for 2-3 minutes. Sprinkle little water if masala is sticking to the pan.
- Now add the spinach puree, salt and 1/2 cup water. Cook for 3-4 minutes and then add the fried potatoes.
- Let the potatoes simmer in the gravy for 4-5 minutes. Then add milk, cream, sugar and kasuri methi. Cook for 1-2 minutes and remove from heat.
Notes
- You can omit cream for a low fat version and add more milk.
- You can substitute green chillies with dried red chillies.