Potatoes in a smooth mildly spiced spinach sauce.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 3 to 4
- 1 bunch palak (spinach) or 200 grams palak
- 3 medium sized potatoes
- 1 medium sized onion - finely chopped
- 1 medium sized tomato - chopped
- 1 teaspoon ginger- garlic paste 3 garlic + ½ inch ginger - crushed or made into a paste in a mortar-pestle
- 1 or 2 green chilies
- 3 cloves
- 1 inch cinnamon stick - broken
- 1 small tej patta (indian bay leaf)
- ¼ teaspoon turmeric powder
- 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 ghee or oil or butter
- ½ teaspoon crushed kasuri methi (dry fenugreek leaves) - optional
- salt as required
- a few ginger julienne for garnishing
Boil 2 to 3 cups water with some salt.
Switch off the fire and immediately add the palak or spinach.
Cover with a lid, blanch the spinach in 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.
making masala for aloo palak
Heat ghee or oil 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.
making aloo palak
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 of water. Season with salt.
Simmer the 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 and simmer the gravy for 2-3 minutes more.
Sprinkle the garam masala powder & crushed kasuri methi leaves.
Stir and cook the gravy for a minute.
Serve aloo palak hot with some rotis, chapatis or parathas or jeera rice.
- You can also add cream if you prefer instead of gram flour or maize flour.
Calories: 257kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 910mg | Potassium: 1427mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6860IU | Vitamin C: 53.1mg | Calcium: 149mg | Iron: 9.1mg