aloo palak curry recipe – there are many ways of making aloo palak or potato spinach recipe and here is one delicious version.
this is not a dry version. this aloo palak has the consistency of palak paneer. in this recipe, the spinach is pureed instead of being chopped.
this aloo palak recipe is similar to the way i make palak paneer. the potatoes are boiled first and then added towards the end. the dish pairs well with rotis, phulkas or naan. even good with some steamed rice or jeera rice. i had made parathas and a side onion-cucumber salad to go with the aloo palak.
to give a hint of sweetness in the palak, i have added gram flour/besan. if you add gram flour or maize flour/makai ka atta, the gravy get slightly sweet tones. you can also add cream if you prefer instead of gram flour or maize flour.
aloo palak curry recipe below:
- 1 bunch palak (spinach)
- 3 medium sized potatoes (aloo)
- 1 medium sized onion - finely chopped
- 1 medium sized tomato - chopped
- 3 garlic (lahsun) + ½ inch ginger (adrak) - crushed or made into a paste in a mortar-pestle
- 1 or 2 green chilies (hari mirch)
- 3 cloves (lavang)
- 1 inch cinnamon (dalchini)
- 1 small tej patta (indian bay leaf)
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- ¼ or ½ teaspoon garam masala powder
- 1.5 tablespoon besan (gram flour) OR makai ka atta (maize flour)
- 1 cup water
- 2 tablespoon oil or ghee or butter
- ½ teaspoon crushed kasuri methi (dry fenugreek leaves) - optional
- salt as required
- a few ginger julienne for garnishing
- boil the potatoes or aloos in a pressure cooker or steamer till the are completely cooked.
- peel and quarter or dice them. keep aside covered.
- boil 2 to 3 cups water with some salt.
- switch off the fire and immediately add the palak or spinach.
- blanch them in the water for 4-5 minutes.
- drain and immediately place the palak in cold water for 3-4 minutes.
- drain again and along with green chilies, make a smooth puree in a grinder or blender.
- heat oil or ghee or butter in a pan or kadai/wok.
- fry the bay leaf, cloves and cinnamon till they become aromatic.
- add the chopped onion and fry till light brown.
- now add the ginger-garlic paste and fry till the raw aroma goes away.
- add the tomatoes and fry till the tomatoes become soft and mushy.
- the oil should start releasing from the mixture.
- now add the turmeric powder and asafoetida and stir for 5-10 seconds.
- add the palak puree. stir well.
- add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.
- alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste.
- then add this paste to the palak mixture. stir and add 1 cup water. season with salt.
- simmer the palak gravy till the palak gets completely cooked.
- the gravy or sauce will slightly thicken.
- you can adjust the consistency by adding more or less water.add the cooked potatoes/aloo and simmer for 2-3 minutes more.
- sprinkle the garam masala powder & crushed kasuri methi leaves. stir and cook for a minute.
- serve aloo palak hot with some rotis, chapatis or parathas.