Aloo Palak (Potato and Spinach Curry) – Vegetarian Recipe

Aloo Palak (Potato and Spinach Curry) is a North Indian vegetarian, iron-rich, vibrant green curry featuring pureed spinach and potatoes that are simmered in spices and flavored with dried fenugreek leaves and fresh cream. Makes for light, healthy and creamy textured curry and goes well with phulkas or parathas.

Ingredients

• 3 cups chopped spinach
• 2 large onions chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chilies
• 1″ piece ginger
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• 1 tsp. red chili powder
• 1 tsp. cinnamon-clove powder
• 1/4 tsp. turmeric powder
• 1/2 tsp cumin seeds
• 2 pinches asafoetida
• 1/2 tsp. garam masala
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste

Instructions

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
3. Put in a mixie, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds.
7. Add the ginger, onions and fry till very tender.
8. Add the tomato and further fry for two minutes.
9. Add all the dry masalas and fry till ghee separates.
10. Add spinach and potatoes.
11. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
12. Just before serving heat butter in a tiny saucepan and add the asafoetida.
13. Pour over the vegetable and mix gently.
14. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

Sindhi Sai Bhaji (Spinach And Mixed Vegetable Curry) – Vegetarian Recipe