Aloo Palak curry is made from pureed spinach and potatoes. The health benefits of spinach are numerous and consuming potatoes everyday can lower high blood pressure without resulting in an increase in weight. The calcium and vitamins in spinach combined with the dietary potassium in potatoes makes this dish healthy pick in your food menu.
Ingredients
- Spinach - 2 bunch
- Potatoes - 2, medium sized
- Onion - 1
- Tomatoes - 3, medium sized
- Turmeric powder - 1 tsp
- Chilli powder - 1 tsp
- Coriander powder - 2 tbsp
- Cumin powder - 1 tsp
- Garam masala - 1 tsp
- Cinnamon - 1 inch
- Ginger garlic paste - 1 tbsp
- Oil - 3 tsp
- Salt - To taste
Method
- Pressure cook potatoes till soft, but not mushy. Peel the skin and cut into big pieces. Keep aside.
- Remove the stems from the spinach and add to the boiling water. Cook for 3-4 minutes, cool it and grind it to a paste. Reserve the water for gravy.
- In a pan, add 1 tsp of oil and add cinnamon, chopped onions. Add chopped tomatoes when the onion turns slightly pink. Don't overcook. Cool the mixture and grind it to a paste.
- Add 2 tsp of oil in a pan and add onion tomato paste and salt.
- Add ginger garlic paste and cook for 2 minutes.
- Add turmeric powder, chilli powder, coriander powder, cumin powder and garam masala and cook till the oil begins to separate.
- Add spinach puree and mix well.
- Add potatoes and the reserved water and simmer for 10 minutes so that the potato absorbs the gravy.
- Serve hot with any Indian bread.
Tips
- This recipe seems to take longer time but if the first 3 steps are paralleled, it will not take more than 30 minutes.
