Monday, January 4, 2016

Aloo Palak | ஆலு பாலக் | Potato Spinach Curry

Aloo Palak is a punjabi recipe that is mildly flavored. It is a modified version of Palak Paneer. This gravy goes weel with Chapathi and Poori varieties. You can either make it dry or gravy version. Check out my other Palak recipes which I have already posted :- Palak Chicken Curry, Palak Dosa, Keerai Masiyal, Keerai Poriyal, Spinach Rice, Keerai Kulambu, Palak Poori, Keerai SambarMethi Pulao, Methi Dal
Ingredients :-

 Aloo | Potatoes       
 Spinach (tightly packed)    2 cups 
 Tomatoes   2    
 Onion     1  
 Ginger garlic paste    1 tsp  
 Green chillies    2 
 Turmeric powder   ¼ tsp
 Chilli powder   1 tsp
 Coriander Powder     1 ts 
 Cumin   1 tsp  
 Kasoori Methi    1 tsp   
 Hing  pinch  
 Yogurt    ½ cup  
 Salt to taste


1).Wash and cut potatoes into two halfs. Pressure cook the potatoes with little salt, till they are soft not mushy, keep aside. Roughly chop the tomatoes and puree, keep aside.
2). Peel the cooked potatoes and prick holes* on it with a fork. Then quarter or dice them. Heat butter or oil in a pan, roast the cubed potatoes till they turn light brown and keep aside.
3). Wash and clean the spinach and discard the stalk. In a pan, add the cleaned spinach, salt, a pinch of sugar and water. Blanch it for 3-4 minutes and switch off. Drain the water and let it cool. Once cooled, blend to a fine puree adding green chillies and little water. Keep aside.
4). Heat butter or oil in a pan, add hing, cumin and let it splutter. Add onions, salt and saute till it turns translucent. Add ginger garlic paste and saute till the raw smell goes and onions turns brown.
5). Add the grounded tomatoes and saute till the raw smell goes. Then add turmeric powder, coriander powder and chilli powder, mix well.
6). Add half cup of water and let the masala cook. When it begins to boil, add the grounded spinach and mix.
7). Then add yogurt/milk and combine. Cover with a lid and let it cook in medium flame.
8). When the gravy starts thicken, gently add the roasted potatoes and mix. Then crush the kasoori methi between your palms and add it to the gravy. Combine everything together and simmer for few minutes till the potatoes absorb the flavor. Check for salt and adjust accordingly. Switch off once you get the desired consistency.
Serve hot with chapathi or any flavored rice.

Notes :-

# Make sure to completely cool the potatoes before chopping, else it will become mushy.
# Pricking holes on the potatoes helps to absorb the flvor of the gravy.
# Baby potatoes suits well for this recipe. How ever you can substitute it with the regular potatoes.
# While blanching spinach, adding pinch of sugar helps to retain its color.
# You can use the spinach cooked water in the gravy @ step6.

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