When ever we used to visit a restaurant, there would be a common order, like Butter naan, Butter Chicken and for vegetarian dish it would be either Palak Paneer or Aloo Palak. This has been coming from my childhood days. But now the items in the order have changed because of the new restaurants budding everyday, and elaborated menus.
But still, the dishes I mentioned are my favorite till date 🙂
I always thought that preparing Aloo Palak is a tedious and a long process, till I came to know about the recipe, and it looked very easy and no-fuss type. I made this for dinner yesterday and served with some hot rotis and it was a hit!
Now to the Recipe,
Palak/Spinach: 500 gms
Ginger Garlic Paste: 2 Tbsp
Onion: 1 big, chopped
Green chilies: 4, chopped (adjust acc. to taste)
Aloo/Potatoes: 5, boiled and diced
Turmeric: 1 Tsp
Ghee/Butter: 4 Tbsp
Cumin seeds: 1 Tsp
Garam masala: 1 Tsp
Coriander and Cumin powder: 1 Tsp
Fresh cream: 1 Tbsp
Salt to taste
How I did it:
- Boil spinach and Keep aside.
- Take oil in a small Kadai and fry onions, green chilies and ginger garlic paste.
- Blend them to a fine puree, along with boiled spinach and keep aside.
- Heat ghee in a wide pan, fry cumin seeds and add spinach and onion mixture. Boil covered on low for 5 mins.
- Now add the potatoes, garam masala, coriander-cumin powder, salt and water if needed. Boil for few minutes till the potatoes absorb the flavor.
- Season with fresh cream.
- Serve hot with hot rotis or jeera rice.
And the Verdict:
Creamy, Rich and Delicious.
Its even perfect for children as it is low in spice levels.