Alu Palak
Ever wondered what is the magic that the old fashioned Alu-Palak has that makes it super tasty and irresistible? Let’s unveil the secrets!
Alu Palak
Ever wondered what is the magic that the old fashioned Alu-Palak has that makes it super tasty and irresistible? Let’s unveil the secrets!
Cooking Instructions
- 1
In a vessel, bring water to boil
- 2
Add the spinach in the water, cover and cook for 1 minute
- 3
Strain the hot water and immerse the spinach in cold water, the cooking process must stop at this point
- 4
Add the spinach, green chillies, ginger and garlic (from spinach prep section) to a mixer and make a smooth paste (add as little water as possible to make the paste)
- 5
Keep the paste aside
- 6
Boil the diced potatoes until they are just undercooked (1 whistle in a cooker should do the game)
- 7
Shock the potatoes by immersing then in cold water, the cooking process should stop for the potatoes to ooze out excess starch
- 8
Take a pan, heat oil
- 9
Shallow fry the parboiled potatoes until they are golden in colour
- 10
Keep the potatoes aside
- 11
Take a wok / kadhai and heat oil
- 12
Add hing
- 13
Add cumin seeds and wait for them to sizzle
- 14
Once they start sizzling, add the minced garlic and ginger (not the sliced)
- 15
Fry until the aroma fills up (1 minute max)
- 16
Add diced onions and fry until they are translucent
- 17
Add all spice powders and stir well for 30 seconds
- 18
Add the tomatoes, followed by salt and stir for 1 minute
- 19
Cover and cook the tomatoes until they ooze out the oil from the dish (keep stirring in between)
- 20
Add the sliced ginger and stir for 1 minute
- 21
Mix the spinach paste we made in the wok
- 22
Cover and cook for about 12 minutes, tasting the dish after about 10 minutes to ensure the raw taste of ground chilli and garlic is no longer dominant
- 23
Add the potatoes and cook on slow heat for 3-4 minutes more
- 24
Enjoy the serving along with some roti and / or jeera rice
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