7 Mar 2015

Aloo Palak Gravy

Aloo Palak is potatoes cooked in spinach gravy. I love palak and I can add anything to palak and I will end up falling in love with it! Once such dish is this aloo palak. This goes well with roti or paratha or even with dosa. This makes an amazingly healthy dish for kids too!


Aloo Palak



ALOO PALAK
Preparation time 20 mins | Cooking time 25 mins | Serves 2

Ingredients

  • Palak (spinach) - 1 bunch
  • Potatoes - 3
  • Green chillies - 2 
  • Onion - 1, chopped
  • Tomato - 2, pureed
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Fenugreek leaves - 1/2 tsp
  • Cream (or) milk - 2 tbsp
  • Coriander leaves - 2 tbsp, chopped
  • Salt - to taste
  • Oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
Aloo Palak

Method
1. Cook the potaotes in a pressure cooker with some water until it's cooked well. Peel them and chop them and set aside. Puree the tomato and set aside.
2. In a vessel add hot boiling water, add the palak leaves (spinack) to it and leave for 5 minutes.


3. Remove the palak from the hot water and add it to another vessel with cold water. Leave it for 5 minutes. This will retain the green color.
4. Add the palak leaves with chopped green chillies and some salt to a blender and blend to a smooth paste. Set aside.


5. In a pan, add oil. Once the oil heats up, add the cumin seeds. 
6. When the cumin seeds splutter, add the chopped onions. Add little salt and saute until the onions turn translucent.


7. Add the ginger garlic paste. Saute until the raw smell leaves. Add the tomato puree. Cook for about 5 minutes in medium flame.


8. Add all the masalas - turmeric powder, coriander powder, garam masala powder and cumin powder. Mix well and cook for a couple of minutes.
9. Add the palak puree and mix well. Check for salt, add more if needed. Cook for 5 more minutes.


10. Add the cooked and chopped potatoes. Mix well with the palak gravy. Powder the fenugreek leaves and add it to the gravy, mix well.
11. Add the cream or milk. Mix in with the gravy. Mix well and cook for a couple of more minutes.


12. Add the chopped coriander leaves and switch off.

Aloo Palak

Notes
1. If you don't want to add cream, you can add milk for a low fat version.
2. If your not so particular about the deep green color (or your just too lazy-like me!), don't blanch the spinach, you can just wash them and grind them with green chillies.
3. You can add a pinch of sugar while grinding the spinach, that also retains the green color.
4. The final photos were taken on another occasion when I cooked the aloo palak, that day I did not do the blanching hence the color is not a bright green as shown in the stepwise pictures when I did do the blanching.
5. Covering the pan while cooking the spinach also makes it loose the bright green color.




Until next time,




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