Aloo Palak is a North Indian vegetarian, iron-rich, vibrant green curry featuring pureed spinach and potatoes that are simmered in spices and flavored with fresh cream. Makes for light, healthy and creamy textured curry and goes well with phulkas or parathas or chapathis.
Preparation Time: 45 mins
Servings: 4 - 5 people
2 potatoes, peeled and cubed, boiled in water/microwave
2 bunches spinach - blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
2 small tomatoes or 1 big sized tomato maker it a fine puree
1/2 tsp cumin seeds
1 onion finely chopped
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
1 1/2 cups water (use the water in which spinach was blanched)
salt to taste
1 tsp garam masala pwd
1/2 tbsp malai (top of milk)
1 tbsp oil
1. Heat oil in a heavy bottomed vessel, add
cumin seeds and let them splutter. Add the onions and green chillis and
saute the onions till they turn transparent.
2. Add ginger garlic paste and fry further for 3-4 minutes. Add tomato puree, add red chilli pwd and coriander pwd and combine well. Fry for 2 mins.
3. Add the spinach paste and let it cook for 4-5 mts. Add the boiled potato cubes and combine. Cook on low heat for 5 mts.
Add the palak water and salt and cook on medium heat for 5 mts or
till the potatoes are fork tender. Add malai, garam masala pwd and combine.
5. Reduce flame, cover and cook for a mt. Turn off heat and serve hot with chapathis or parathas.
I know which two houses I must be visiting often on my next visit :)