ALOO PALAK (Potato Spinach gravy)
I love spinach, I think its very under appreciated as I have already mentioned here with my Palak Paneer recipe (click here to check that). In this dish, I have combined spinach with potato. Kids, and fussy eaters likewise, will enjoy this dish without scrunching up their noses. Aloo Palak is a great dish for incorporating palak into our diets.
You can combine Palak with other vegetables to make gravy type dish or a dry dish. You can make dishes like Palak Paneer, Aloo Palak, Palak Matar or else you can make kuzhambu using palak keerai. My husband had stayed alone in Delhi for a long time on account of his job. Usually he cooks at home. during weekends his other friends who were also staying alone used to visit his house. They combine together to make variety of dishes like Ennai kathirikkai, Aloo Palak etc., In a way you say I learnt this dish from my husband.
Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions.It helps in Diabetes management, Cancer prevention, Asthma prevention and bone health etc., Click here to check the contents of Palak and also its medicinal benefits
ALOO PALAK (Potato Spinach Gravy)
- 1 Bunch Spinach leaves Palak in Hindi
- 5 Potatoes Medium sized, aloo in Hindi
- 2 tsp Oil
- 1 tsp Jeera Cumin seeds
- 2 Cardamom Ilaichi in Hindi
- 2 Cloves Laung in Hindi
- 1/2 Bay leaf Tez patta in Hindi
- 1 inch Ginger
- 1 to 2 Green Chilly
- 2 cloves Garlic
- 1 Tomato Large
- 1 Onion Large
- 1/4 tsp Turmeric powder
- 1 tsp Red Chilly Powder
- 1/4 tsp Asafoetida Hing in Hindi
- Salt To taste
- 1/2 tsp Garam Masala
- 1/2 tsp Crushed Kasuri Methi
- Take out the hard stem if any from the spinach leaves. Clean them in running water.
- Boil the potatoes, peel them and keep aside.
- Heat 2 cups water in a vessel.
- Put the spinach leaves in the hot water and boil it for 2 minutes.
- Drain the water and keep the leaves aside.
- When it cools down, transfer it to a blender. Add green chilly, ginger and garlic cloves. Grind it to a smooth paste.
- Heat oil in a kadai.
- Add Jeera, cardamom, cloves and bay leaf.
- When jeera splutters add chopped onion and saute till it becomes light golden in color.
- Then add chopped tomatoes and saute for two minutes.
- Then add turmeric powder, chilly powder, asafoetida and salt and saute till tomatoes turn soft and the raw smell disappears.
- Now add the spinach paste. Mix well.
- Add a cup of water and allow it to boil.
- Add the garam masala powder and boil.
- Now cut the boiled potatoes into small cubes.
- When the gravy starts thickening, add the potatoes to the spinach gravy. Mix well and let it boil for a minute.
- Add crushed kasuri methi and switch off the stove.
- Now aloo palak is ready to be served. Serve it along with hot steamed rice or roti.
- Aloo in the recipe can be switched with paneer (to make palak paneer).