Aloo Palak is a North Indian vegetarian cuisine pureed spinach and potatoes are simmered in spices and fresh cream. It is an iron rich dish which is very healthy and creamy textured curry. Serve this with hot rotis, parathas or rice.
INGREDIENTS:
Spinach - 4 to 5 cups to make a puree
Potatoes - 2 cups small potatoes or boiled and cubed
Onion - 1 finely chopped
Ginger - small piece
Garlic - 2 cloves
Green chillies - 2
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - as needed
HOW TO MAKE:
Wash the spinach / palak and make a fine puree with 1/4 cup of water. I just sprinkled water when grinding. Keep aside. Make a fine paste of ginger, garlic and green chillies. Keep aside.
Pressure cook potatoes, allow two whistles. Once the steam released allow to cool down. Peel the skin and leave the small potatoes as it is, if it is big then cut into pieces. Not very small. Heat a tsp of oil in a tava and fry the potatoes until it turn to golden brown. Keep aside.
Heat oil in a kadai add cumin seeds and chopped onions. Fry till it turn into transparent. Add ginger, garlic and chilli paste. Blend well. Add turmeric, coriander, garam masala and chilli powder. Blend well and add needed salt.
Add the palak puree mix it well. When it boiled add the fried potatoes.
Mix well with the puree and check the salt. If it less then add before turn off the stove.
When it start boiling add fresh cream if you need else turn off the stove. I didnt add the fresh cream, coz it already rich in texture.
Serve with hot rotis, parathas or rice.
TIPS:
When you add chilli powder remember already we have added with garlic when we grind. So add less chilli powder otherwise it will be too spicy.
Adding fresh cream will give more rich in texture and I avoided to add. If you want add before turn off the stove then turn it off immediately.
Do not add water when you make a palak puree. Adding water will result watery puree.
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