Sunday, March 3, 2013

Aloo Palak Recipe

Of late I have become a spinach buff. Healthy, fibrous, these are one of those veggies which are tasty and nutritious at the same time. I mean, it cannot get better than that. So much so that, whenever I go to IHOP (my favorite restaurant here), I end up ordering the spinach and tomato omlette!

We Indians have quite a lot of recipes with spinach and aloo palak curry is a very famous one. I had made this around a week back. The pictures taken in the process were just resting in the camera long forgotten in the midst of my recent week long visit to my sister's in LA. Now that I'm back and slowly back to blogging, this recipe becomes the first to see the light of day in the Internet. Here goes,


Spinach - 2 bunches (about 500 gms), washed and blend to paste
Potatoes - 2 medium, cut into cubes
Onion - 1 large or 2 medium, finely chopped
Ginger garlic paste (either home-made or store-bought) - 2 tbsps
Green chillies - 3 long, finely chopped
coriander leaves to season
Oil - 2 Tbsp
Ghee - 2 Tsp
Cumin seeds - 1 Tsp
turmeric powder - 1 Tsp
Red chilly powder - 1 Tsp
Garam masala - 3 Tsps
coriander powder - 2 Tsps
Ground cinnamon - 1 Tsp

  • Blend the spinach leaves into a coarse paste
  • Fry potatoes in 1 tbsp oil and set aside (preferably on a tissue paper to remove excess oil)
  • In same saucepan, fry the cumin seeds and onions till caramelized
  • Add ginger-garlic paste and green chillies, fry till raw smell goes
  • Add all the dry spices and saute for about a minute
  • Add in the blend spinach paste. Cover with lid and cook for around 10 to 15 minutes on medium heat, till the raw smell of spinach vanishes and you get the smell of the spices. Add some ghee to the curry at this point. This gives a rich taste and smell.
  • Finally add the dried potato cubes and season with coriander leaves
This curry is super nutritious, easy and best had with phulkas or chapathys.   


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