Wednesday, August 10, 2011
Aloo Palak/Spinach Potato Gravy
As told earlier,I love to add palak in our meals...I search different ways to make such rich leafy vegetable as part of our healthy diet.I feel this palak tastes really well no matter how it is prepared,one such superb combination is with aloo..This dish can be made either as a dry subji or as a gravy...I just like this gravy style because of its rich creamy texture which becomes more yummy when aloo is combined with it..It is simply out the world!!!Give it a try once,probably you might like it:))..
1) Spinach - about 300 gms(I used 1 bag)
2) Potato cubed - 1 big
3) Tomatoes roughly chopped - 2 big
4) Onions thinly sliced lenghtwise - 1 medium size
5) Ginger garlic paste - 1tblsp
6) Cumin seeds - 1 tsp
7) Hing - little
8) Dry mango powder(aamchoor powder) - 1tblsp
9) Kasoori methi(dry fenugreek leaves)- 1 1/2tsp
10) Turmeric powder - 1/2 tsp
11) Red chilly powder - 1 1/2 tsp
12) Coriander cumin powder - 1tblsp
13) Garam masala powder - 2tsp
14) Salt to taste
15) Oil - 1 tblsp
Roughly chop spinach and microwave on high for 10 minutes with just enough water.Allow it to cool down completely.
Then,make a puree of spinach and tomatoes in a blender.Keep aside.
In a big sauce pan,heat oil.First add cumin seeds and hing.Add onions to the pan and saute till translucent.Next,add the potatoes,ginger garlic paste and saute till they are partly cooked.Now,add coriander cumin powder,turmeric powder and red chilly powder,fry for 5 minutes.Lovely aroma starts to come out and the potatoes will be almost cooked.It is time to add the puree now.Mix well.Add salt,aamchoor powder,crushed kasoori methi and garam masala powder.Mix everything really well,add little water if it needed,cook(closed with a lid) for about 7 to 9 minutes till the potatoes are tender and gravy becomes nice thick,rich and creamy.Switch off the stove.
Hot simple yet comforting aloo palak is ready!!! Serve it with rotis,chapatis..Enjoy