Aloo Palak (Potato In Spinach Gravy)

Name: Aloo Palak (Potato In Spinach Gravy)
Total time: 2400 s
Yield: 4to5 servings
Cuisine: Indian
Ingredients: 2 bunches palak (spinach); 1 piece ginger; 1 green chilli; a few mint leaves; 1 bowl boiled and cubed potatoes; 1 pinch chilli powder; 1 pinch turmeric powder (haldi); 1 pinch asafoetida (hing); 2 cardamoms; to taste salt; 1 tbsp oil; 1/4 tsp mustard seeds; 1 tsp roasted coriander (dhania) seeds and jeera powder

jyotibahirat @jyotiskitchen

Bangalore

This combination of spinach and potato is highly nutritious, and it is also a splendid blend of texture and flavour. The green chillies, ginger, mint leaves and spices makes this curry even more delicious. It tastes best when eaten hot with rice or any Indian flat bread!

jyotibahirat @jyotiskitchen

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Ingredients

40 mins

4to5 servings

2 bunchespalak (spinach)
1 pieceginger
1green chilli
a fewmint leaves
1 bowlboiled and cubed potatoes
1 pinchchilli powder
1 pinchturmeric powder (haldi)
1 pinchasafoetida (hing)
2cardamoms
to tastesalt
1 tbspoil
1/4 tspmustard seeds
1 tsproasted coriander (dhania) seeds and jeera powder

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Steps

40 mins

1

Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Add green chillies, a piece of ginger, and a few mint leaves. Blend to form
a purée.
Keep the puree aside. Then, take a deep pan and add oil, mustard seeds, turmeric powder and the potatoes.
Stir continuously for 4-5 minutes or till they become light brown in colour.
Then, add the spinach puree and mix well.
2

Cook for 5 minutes, and add some water if/as and when required.
Add salt, a pinch of chilli powder, and the roasted coriander and jeera powder. Cook again for 5 minutes.
Serve hot and enjoy with any Indian flat breads or rice!