Aloo Palak (Potato in Spinach Gravy)

I made this version of Aloo Palak instead of Palak Paneer. I use Aloo (potato) because Daddy finds Paneer too heavy; and this time, it was a nice way of using up the several bunches of fresh Palak that my dad generously brought home. 🙂

Serves: 4

Time: 45 Minutes

Ingredients

1. Palak or Spinach – 1.5 Large Bunches
2. Potatoes – 2 Large
3. Onion – 1 Large
4. Tomato – 1 Large
5. Green Chillies – 3
6. Garam Masala – 3/4 tsp
7. Grated Ginger – 1 tsp
8. Garlic Cloves – 3
9. Turmeric or Haldi – 1/4 tsp
10. Oil – 2 tbsp
11. Salt to Taste

Method to Make the Spinach Puree

1. Wash the spinach leaves thoroughly and discard any tough stems.
2. Boil about 1.5 litres of water.
3. Turn off the heat.
4. Immediately add the spinach leaves to the water.
5. Cover and let the spinach cook in the water for 5 to 7 minutes.
6. Drain the hot water.
7. Immediately wash the spinach leaves in cold water.
8. Drain the cold water.
9. Grind the spinach leaves with green chilies to a smooth puree.

Method to Prepare the Potato

1. Boil about 3/4 litre water.
2. Add the potatoes to it.
3. Cook till the potatoes are just done. I insert a knife to test the potatoes. The knife should go through the potato but there must be some resistance.
4. Drain the hot water and rinse the potatoes in cold water.
5. Set aside to cool.
6. Peel the potatoes.
7. Cut the potatoes into 1/2″ cubes.

Method to Make the Onion Puree

1. Peel and slice the onion finely.
2. Chop the garlic to fine pieces.
3. In a wok or kadhai, heat 2 tsp of oil.
4. Add the onion slices, garlic, and ginger.
5. Saute till the onion turns translucent.
6. Turn off the heat and let the onion cool.
7. Grind the onion to a smooth paste.

Making the Aloo Palak

1. Chop the tomato into fine pieces.
2. Heat the remaining oil.
3. Add the tomato pieces.
4. Stir-fry till the tomato pieces are well stewed and mushy.
5. Add the onion paste and cook till the oil starts to leave the sides.
6. Add turmeric and garam masala.
7. Mix well.
8. Add the potato pieces and stir-fry for a couple of minutes.
9. Add the spinach and some water, if required.
10. Bring to a simmer.
11. Turn off the heat.
12. Add salt and mix well.
13. Serve Aloo Palak hot with rotis.

Tips

• Be sure not to leave the spinach in hot water for very long. If you do, it will lose its vibrant green colour and the sabzi will be dark green-brown kinda color.
• Be very careful about the amount of salt you add as spinach is a very salty vegetable.
• You can omit the ginger and garlic; I often do and find that it does not affect the taste.