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Aloo Palak / Potato Spinach Curry(With Step by Step Photos) : Indian Food & Cooking Recipes
 

 

Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions



This creamy dish delights with tiny potatoes, savory spinachand just the right amount of spice, intensely flavorful, loaded with nutrientsand the delicious ingredients will set your taste buds tingling! There are manyways of making Aloo Palak and here is my version of potato spinach recipe.Servethis Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins
Servings   :              4 People
Cooking Time:         30 Mins  
Recipe Category:     Vegetable Sabzis
Recipe Cuisine   :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups
Boiled Potato              -      4 Nos.
Oil   for fryPotatoes           2 Tablespoons
Salt                                    To Taste
Sugar                                 1 Teaspoon

FOR GRAVY
Fresh Cabbage                    1 cup
Tomato Puree                     ½ cup
Coconut Paste                     3 Tablespoon
Red Chili Powder                 1 Teaspoon
Coriander Powder                1Tablespoon
Garam Masala Pow               1 Teaspoon
Ghee                                   2 Teaspoon
Cumin Seeds                       1 Teaspoon

For Decoration
Cream                                 1 Tablespoon(Optional)
   
METHOD:

For Spinach Puree: 
  • Wash and Clean the Spinach. Bring waterto a boil, add the spinach and cook briefly until tender. Drain and put it inthe ice cold water for 4 minutes. Once cooled, drain and tossed in a blender tomake a puree.



 For CabbagePaste:  ,
  •  Wash the chopped cabbage and addit to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutesor until tender. Allow it to cool down completely. Blendit to a paste. Keep aside.

For Coconut Paste:    
  •  Grind the fresh coconut with 1 table spoon of water . Keep aside.


Fry Potatoes:   
  • Peel the boiled potatoes and dice them like cubes andshallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY
  • Assemble ingredients for the gravy.



  • Heat ghee in a pan, add cumin seeds.

  • Add cabbage paste, tomato paste and cookfor a minute.



  • Mix in spices and cook for another minute.


  • Add coconut paste and cook for 1 minute until oil starts to separate.
  • Mix it well.

  • Pour in coarsely grounded palak.


  • Mix it Well.

  • Add the fried potatoes.



  • Adjust the seasonings and bring to a simmer. Cook for 2–3 minutesuntil heated through.

  • Feel free to add cream on top.


Serve immediately with Chapati, Nan 



  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

Member of SeattleIndian.com
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