Aloo Palak Gravy | Potato Spinach Gravy

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Aloo Palak gravy
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Aloo palak gravy is a classic Punjabi vegetarian dish prepared with potatoes and spinach/palak. The gravy is very delicious and simple to prepare. In this recipe, palak /spinach leaves are blanched, pureed and cooked with potatoes and later simmered in spices. The gravy has a rich green color which is very appealing. Aloo palak gravy is similar to paneer palak curry.

Aloo palak gravy can be served with roti/naan/paratha/chapathi or rice.

Also check our other Gravy Recipes here: mushroom pepper gravy, mushroom capsicum gravy, capsicum peas gravy, bindi gravy. 

(1cup=250ml)

Ingredients:

2 cups Palak /Spinach leaves, chopped

2 Potatoes,

1 Onion, chopped

1 tomato, chopped

3-4 green chillies

1 tsp ginger-garlic, crushed

½ tsp jeera

½ tsp red chilli powder

1 tsp garam masala

½ tsp kasuri methi, crushed

Salt

Oil/ghee

Method:

  • Cook potatoes in a pressure cooker for 2 whistles. Cool it and peel out the skin. Cut the potatoes into cubes. keep aside.
  • Boil 2-3 cups of water adding salt. When water is boiled, add chopped palak leaves and switch off the flame. Close it with a lid and let it sit for 5minutes.
  • Drain the hot water and place the palak into a bowl with cold water.
  • After 4-5 minutes, take the palak out of the cold water and grind it to smooth paste along with green chillies.
  • In a mixer jar, add chopped tomatoes and grind to paste. Keep aside.
  • Heat a kadai or a pan and add oil or ghee. Add jeera and let it splutter.
  • Add chopped onions and saute well till light brown.
  • Add crushed ginger-garlic and fry till the raw smell goes.
  • Now add pureed tomatoes and saute well till it leaves the sides of the pan/kadai.
  • Add turmeric powder, red chilli powder, garam masala and salt to taste. Mix well.
  • Add cubed potatoes and mix well with the masala. Cook for 2 minutes.
  • Add pureed spinach. Add ½ cup water to the jar and swirl it. Add this water to the gravy and mix well.
  • Let it boil on a medium-low flame for about 5-8 minutes. Check for salt and other spices. Add if required. You can add more water if required or if the gravy is too thick.
  • Once done, add crushed kasuri methi and mix well. Transfer aloo palak gravy to a serving bowl.
  • Serve Aloo Palak gravy with roti/chapathi or rice.

Note:

  • Add blanched spinach to cold water to retain its nutrients and color.
  • You can puree the spinach without blanching it too. Fry onions with spices and chopped palak. Later grind it to paste with water. Rest of the procedure is same.
  • You can add cream to make the gravy more tasty.

 

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Aloo Palak Gravy Recipes | Potato Spinach Gravy Recipes - IndiRecipes
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