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. 🙂
Time: 45 Minutes
- Palak or Spinach – 1.5 Large Bunches
- Potatoes – 2 Large
- Onion – 1 Large
- Tomato – 1 Large
- Green Chillies – 3
- Garam Masala – 3/4 tsp
- Grated Ginger – 1 tsp
- Garlic Cloves – 3
- Turmeric or Haldi – 1/4 tsp
- Oil – 2 tbsp
- Salt to Taste
Method to Make the Spinach Puree
- Wash the spinach leaves thoroughly and discard any tough stems.
- Boil about 1.5 litres of water.
- Turn off the heat.
- Immediately add the spinach leaves to the water.
- Cover and let the spinach cook in the water for 5 to 7 minutes.
- Drain the hot water.
- Immediately wash the spinach leaves in cold water.
- Drain the cold water.
- Grind the spinach leaves with green chilies to a smooth puree.
Method to Prepare the Potato
- Boil about 3/4 litre water.
- Add the potatoes to it.
- 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.
- Drain the hot water and rinse the potatoes in cold water.
- Set aside to cool.
- Peel the potatoes.
- Cut the potatoes into 1/2″ cubes.
Method to Make the Onion Puree
- Peel and slice the onion finely.
- Chop the garlic to fine pieces.
- In a wok or kadhai, heat 2 tsp of oil.
- Add the onion slices, garlic, and ginger.
- Saute till the onion turns translucent.
- Turn off the heat and let the onion cool.
- Grind the onion to a smooth paste.
Making the Aloo Palak
- Chop the tomato into fine pieces.
- Heat the remaining oil.
- Add the tomato pieces.
- Stir-fry till the tomato pieces are well stewed and mushy.
- Add the onion paste and cook till the oil starts to leave the sides.
- Add turmeric and garam masala.
- Mix well.
- Add the potato pieces and stir-fry for a couple of minutes.
- Add the spinach and some water, if required.
- Bring to a simmer.
- Turn off the heat.
- Add salt and mix well.
- Serve Aloo Palak hot with rotis.
- 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.
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