Make Aloo Palak

Aloo palak is a Punjabi delicacy which is very easy to make.

Ingredients

  • 2 bunches of Palak (spinach leaves)
  • 2 green chilies, finely chopped (optional)
  • 3 medium sized potatoes
  • 3 medium sized tomatoes / one small tin of tomato paste
  • 1 big onion, finely chopped
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 2 pepper balls
  • 1-2 cloves depending on the taste
  • 1/4 tsp cinnamon powder
  • 1 tsp ginger-garlic paste
  • 1 tsp jeera (cumin seeds)
  • 1/2 tsp turmeric powder
  • 2 tsp curds
  • Salt
  • Oil

Steps

Microwave

  1. Poke potatoes with a knife/fork & make tiny holes on them. Sprinkle salt over it.
  2. Microwave them for about 5 minutes.
  3. Peel the potatoes later & cut them into the desired shape.
  4. In a pan add little oil & heat. Place the potato pieces in the pan & roast them on all sides. Keep them aside & prepare the gravy.

Pressure cook

  1. Poke potatoes with a knife/fork & make tiny holes on them.
  2. Pressure cook the potatoes in a pressure cooker by adding little salt & turmeric powder.
  3. Peel the cooked potatoes & cut them into the desired shape.
  4. In a pan add little oil & heat. Place the potato pieces in the pan & roast them on all sides. Keep them aside & prepare the gravy.

Prepare the gravy

  1. Use a pan, heat oil & add cumin seeds (jeera), cloves, pepper, cinnamon, coriander & turmeric powder. (medium flame)
  2. Add onions & fry until they sweat.
  3. Add ginger-garlic paste & sauté for a minute.
  4. Fry the palak (spinach) separately for 3-5 minutes, make a paste out of it and then add the paste to the gravy under preparation.
  5. Add chili powder, garam masala & salt.
  6. Mix well & then add tomatoes along with curd (or fresh cream).
  7. Cook till the tomatoes become soft/get cooked well in the pan.
  8. Let the mixture in the pan cool down completely.
  9. Grind the mixture to a thick fine paste.
  10. Put the mixture back into the pan & cook on medium flame.
  11. Add the potato pieces & water. (Addition of water depends on how the potatoes are to be cooked. If they were microwaved or pressure cooked & fried, add little water else a little more)
  12. Cook for 5 minutes & remove from fire.
  13. Garnish with fresh coriander leaves, raw onion, kasoori methi or roasted cashew nuts or almonds.

Tips

  • Poking the potatoes with the fork is done so that the masala penetrates into the vegetable.
  • Fry the palak separately, make a paste out of it & then add it to the gravy.
  • Fresh cream can be used along with curds.

Things You'll Need

  • A heavy bottomed pan.
  • Blender to make the paste.

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