Aloo Palak Recipe

Aloo Palak is a simple & straight forward gravy recipe made with potato & pureed spinach(Palak) along with spices. It goes well with roti & any mild pulao varieties. This is perfect for fussy kids as their favourite potatoes are dunked in it 🙂

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 30 mins]

Ingredients

• Spinach – 1 bunch
• Potato – 3
• Onion – 1
• Tomato – 2
• Chilli powder – 1 tsp
• Coriander powder – 1 tbsp
• Garam Masala – 1/4 tsp
• Asafoetida – a generous pinch
• Salt – as needed
• Oil – 2 tbsp

Method:

• Separate the spinach leaves from its stem(tender stems are ok to add). Wash it 3-4 times with water & keep this aside. Heat a pan with a cup of water. Add salt & asafoetida and let it boil. Once it starts boiling add the washed & cleaned spinach leaves. Cook for 3-5 mins. Let it cool down.

• Once cooled, (drain the water & reserve it – to be used in the gravy) grind it into a smooth paste. Keep this aside. Heat a pan with a tbsp of oil and saute boiled & cubed potatoes for a few mins or until they turn slightly brown. (This step is purely optional). Keep this aside. In the same pan, heat oil & add onion paste and saute.

• Once the onions are slightly browned, add chopped tomatoes followed by salt, chilli powder & coriander powder. Saute well until tomatoes are mushy & oil oozes out.

• Add pureed spinach, reserved spinach water & mix so that it blends well. Add the fried potato cubes & cook in low-medium flame for 2-3 mins. Finally add garam masala, mix & switch off the flame.

Yummy, lip-smacking aloo palak is ready.

Serve with roti or pulao.

Tips:

1. U can grind ginger-garlic along with onions and then saute.
2. U can temper with whole spices like clove, bay leaf or cinnamon. I prefer a mid flavour, so have not added.
3. U can add fresh cream finally for a much richer gravy.
4. U can add boiled/cubed potatoes as is or deep fry & add too.