Aloo Palak(Potato in spinach gravy)
I had a big bunch of spinach and I wanted to make something out of it for dinner. I didn't have panner. So couldn't make palak paneer. So I thought of using potato in the spinach gravy. I used normal potatoes. It would be more wonderful if we use baby potatoes for this dish. This is a very simple yummy side dish for phulkas or naan for dinner.
INGREDIENTS:
1. Spinach- 1 bunch.
2. Onion- 1
3. Tomato- 1
4. Green chilly- 3
5. Ginger- 1 inch piece.
6. Garlic- 2-3 pods.
7. Cashews- 4-5 pcs.
8. Potato- 2 medium sized.
9. Salt- As needed.
10. Kitchen king masala- 2tsp.
11. Cumin powder- 1tsp.
12. Coriander powder- 1tsp.
13. Salt- As needed.
14. Oil- 2 tbls.
15. Sugar- 1 tsp.
16. Cumin seeds- 1 tsp
METHOD:
1. Wash and clean the spinach leaves. Separate the leaves from its stem. Heat a pan and add the spinach leaves with little water. Add sugar and cumin seeds. This helps to retain its greenish color. Cook for 2-3mins and switch off the flame. Allow it to cool. Add ginger, garlic, green chillies and cashews to this and grind everything into a smooth paste.
2. Pressure cook potatoes for 5mins and once it cools, peel the skin. Do not over cook. It should be bit hard not in mashing consistency. Cut the potatoes into big pieces. Heat a pan with 1tsp oil and add the chopped potatoes and fry until it turns golden brown in color. This step is optional. You can use the cooked potato as it is without roasting if you want. I like the fried version. Once it is roasted keep it aside.
2. Chop the onion and tomatoes finely. In the same pan add the remaining oil and add the finely chopped onions and fry until the raw smell of onion goes off and the color is changed into pink.
3. Once the onion is roasted, add the finely chopped tomato and saute until it becomes soft and mushy.
4. Then, add the grounded spinach paste and cook in low flame. Add salt and the masala powders. Add water if needed and close it with a lid. Cook for 2-3mins.
5. Add the roasted potatoes now and mix well with garvy. Cook for another 2 mins and switch off the flame.
Serve hot with rotis, naan or pulav.
We had this with phulkas for dinner.
NOTES:
1. You can add baby potaoes instead of normal potatoes.
2. You can grind onion and tomatoes instead of chopping finely if you want.
3. Adding khus khus while grinding will enhance the flavor. Here in Singapore we don't get khus khus since it is considered as a drug.
4. Just replacing the potatoes with paneer is another dish "palak paneer".
5. I used chinese spinach since i rarely get palak here. Using palak will enhance the taste.
INGREDIENTS:
1. Spinach- 1 bunch.
2. Onion- 1
3. Tomato- 1
4. Green chilly- 3
5. Ginger- 1 inch piece.
6. Garlic- 2-3 pods.
7. Cashews- 4-5 pcs.
8. Potato- 2 medium sized.
9. Salt- As needed.
10. Kitchen king masala- 2tsp.
11. Cumin powder- 1tsp.
12. Coriander powder- 1tsp.
13. Salt- As needed.
14. Oil- 2 tbls.
15. Sugar- 1 tsp.
16. Cumin seeds- 1 tsp
METHOD:
1. Wash and clean the spinach leaves. Separate the leaves from its stem. Heat a pan and add the spinach leaves with little water. Add sugar and cumin seeds. This helps to retain its greenish color. Cook for 2-3mins and switch off the flame. Allow it to cool. Add ginger, garlic, green chillies and cashews to this and grind everything into a smooth paste.
2. Pressure cook potatoes for 5mins and once it cools, peel the skin. Do not over cook. It should be bit hard not in mashing consistency. Cut the potatoes into big pieces. Heat a pan with 1tsp oil and add the chopped potatoes and fry until it turns golden brown in color. This step is optional. You can use the cooked potato as it is without roasting if you want. I like the fried version. Once it is roasted keep it aside.
2. Chop the onion and tomatoes finely. In the same pan add the remaining oil and add the finely chopped onions and fry until the raw smell of onion goes off and the color is changed into pink.
3. Once the onion is roasted, add the finely chopped tomato and saute until it becomes soft and mushy.
4. Then, add the grounded spinach paste and cook in low flame. Add salt and the masala powders. Add water if needed and close it with a lid. Cook for 2-3mins.
5. Add the roasted potatoes now and mix well with garvy. Cook for another 2 mins and switch off the flame.
Serve hot with rotis, naan or pulav.
We had this with phulkas for dinner.
NOTES:
1. You can add baby potaoes instead of normal potatoes.
2. You can grind onion and tomatoes instead of chopping finely if you want.
3. Adding khus khus while grinding will enhance the flavor. Here in Singapore we don't get khus khus since it is considered as a drug.
4. Just replacing the potatoes with paneer is another dish "palak paneer".
5. I used chinese spinach since i rarely get palak here. Using palak will enhance the taste.
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