Aloo palak is an easy and rich gravy made with palak ( Indian spinach) and potatoes. i have first tasted this in a restaurant but after that i forgot about that. Last year during my India trip, i noted down few recipes from a handwritten book of my mom. Few weeks back when i saw fresh palak leaves in the market , without any second thought i bought those palak and tried this aloo palak following the same recipe in the book.
I loved this aloo palak with jeera rice .
- Wash the palak leaves nicely and take out the leaves. Put them in hot water for 2 minutes.
- Take this out from water and allow this to cool and grind it along with sugar and green chilli into a nice puree.
- Boil the potatoes and peel the skin. Let the potatoes by firm and yet cooked nicely.
- Cut them into cubes. In a non -s tick pan add few drop of oil and place the potatoes and cook till they become golden brown on all sides. You can add little salt to the potatoes so that they won't taste bland.
- This step is purely optional. But i recommend to add the potatoes like this.
- Finely chop the onions and puree the tomatoes.
- In a pan add oil and throw in the jeera and the ginger garlic paste.When the raw smell goes, add in the onions and saute till they are translucent and pink.
- Add the pureed tomato to this andadd the red chilli powder, garam masala, coriander powder and jeera powder. Cook for few minutes in a small flame.
- Add the pureed palak mixture to this and allow that to boil for few minutes.
- Add in the roasted potatoes. Check for salt.
- If you want this to be creamy add little fresh cream or milk to this. do not boil for a long after adding milk or cream.
- Add kasoori methi in the last and switch off the flame.
- Aloo palak is ready to serve.