Aloo Palak | Potato and Spinach Gravy

Potato is a favourite vegetable of many people. Spinach is rich in nutrients. It is a great source of Vitamins, Iron, calcium, folic acid and other essential minerals. This iron rich spinach is called as palak in hindi, palakoora in telugu and pasalai keerai in tamil. Always buy dark green colour spinach.  Potato and Spinach are widely used in Indian Cooking. Aloo Palak is an Indian Gravy prepared by cooking potatoes  and Spinach in Indian Spices. This can be served as a side dish to Roti or chapati or rice. Please check below for step by step instructions and pictures for preparing North Indian Aloo Palak Gravy.

Preparation Time:     15 mins

Cook Time :                15 mins

Ready in :                   30 mins
Yields :                         2 Servings

Ingredients:

Spinach	1 bunch
Cooked Potatoes 1 inch cubes	20
Oil	2 tsp
Garam masala items Cloves- 2 Cinnamon stick small Cardamom - 1
Fennel seeds | Sombu	1 tsp
Chopped Ginger and Garlic	1 tsp
Onions chopped	1/2 Cup
Tomato chopped	1/2 Cup
Salt	As needed
Turmeric powder	1/4 tsp
Cumin powder	1/2 tsp
Coriander powder	1 tsp
Chilli powder	2 tsp

Instructions:

• Wash 1 bunch of spinach leaves. Blanch it in hot water for 2 mins. Grind it to a soft paste. 

 

•  Heat Oil in a pan. Add garam masala items and fennel seeds. Fry for a min. Add finely chopped ginger, garlic, onions and fry till they turn translucent.

•  Add tomatoes and reduce to low flame. Fry till tomatoes turn mushy. Tomatoes should blend nicely with other items. Add turmeric powder, cumin powder, coriander powder, chilli powder and salt. 

• Add ground spinach and 1 cup of water. Don't close it with lid.  when the gravy boils, add cooked potatoes and allow to cook for 5 mins till gravy thickens

 Aloo Palak | Potato and Spinach Gravy

Tips:

• Variations can be done by shallow frying potatoes before adding.
• The colour of spinach retains only, if lid is not used. While cooking spinach don't close it with lid.