Tuesday, 16 June 2015

Aloo Palak Gravy !




Aloo Palak (Potatos in Spinach Gravy) is a fantastic side dish for roti / chapati / naan. The dish is a hit when the potatoes are cooked perfect and spinach is not overcooked, mildly spiced making it a refreshing side dish. 
I some how prefer this version of Aloo palak when compared to the dried version though Vj prefers the latter.
It is a very simple dish without much preparations before hand and can be made in a jiffy. I will post the dry version of this next post.


INGREDIENTS (No Onion No Garlic Recipe)
  • 3 medium potatoes (cubed & boiled) (I microwave for 8 - 10 mins)
  • 1 bunch fresh spinach (palak)
  • 2 tbsp oil
  • 1 tsp cumin seeds (Jeera)
  • 2 - 3 Cloves
  • a pinch of hing
  • 2 Green chillis (finely chopped)
  • 2 tomatoes (pureed)
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric power
  • salt as needed
  • 1/2 tsp sugar
  • 1 tsp Kasuri methi (Dried Fenugreek Leaves)
  • 1/2 tsp Garam Masala
  • few drops of lemon juice (optional)


STEPS
  • Just blanch the spinach leaves in hot water ( 2 - 3 minutes), cool and then puree it.


  • Peel the potato, cube them and microwave in high for 8 - 10 minutes or until they are cooked.
  • In a pan, drizzle some oil and add the potatoes. Sprinkle some red chilli powder and fry them till they are golden here and there. 
  • Transfer and keep aside until needed.


  •  Heat oil and once hot, add cumin, cloves and hing.
  • Then  pour in the tomato puree and cook covered for 5 - 6 minutes until they are cooked and raw smell fades.
  • Add the, green chillis, turmeric, chilli powder and salt and mix well.


  • Keep stirring till the masalas are cooked well and the oil separates.
  • Add a cup of water and let it come to a boil.
  • Now add the spinach puree to the masala.

  •  Add sugar to the gravy and then add the fried potatoes.
  • Combine well , add kasuri methi, garam masala and simmer for 3 - 4 minutes. Turn off.  


NOTES
  • Spinach is extremely healthy when it is not overcooked and the fresh green color is maintained. The taste and freshness of this recipe depends on the way spinach is cooked.
  • I have quickly blanched spinach and not cooked it for long. And again after adding puree and potaoes I cook them only for max 5 minutes. So Keep this in mind and do not overcook it.
  • I prefer microwaving the potatoes as its really quick. You can also pressure cook the potatoes, peel and dice them. But microwaving gives perfect boiled potatoes without that mushiness which happens in cooker sometimes.
  • Frying the potatoes before adding to gravy is purely optional. 
  • I made this a NO Onion NO Garlic recipe as I had to make it on a fasting day for dinner. You can include them too. Add finely chopped onions (before adding tomato puree) and chopped garlic (or GG paste).
  • Add less spices so that they do not overshadow the spinach taste.
  • Feel free to add some fresh cream just before turning off stove.

  • Serve with roti / naan / rice. Squeeze lemon juice while serving.

With Love,

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