Aloo Palak or Potatoes in Spinach sauce

One of the most commonly ordered item in the takeaways, this is both a vegetarian and a spinach lover’s delight.

This is a good recipe not just for everyday food, but makes for excellent party food and is quick cooking as well.

My version tends to border on the spicy and will certainly have you reaching out for that extra roti.

Ingredients 

1 big bunch spinach – about 2 1/2 cups (raw)

3 med boiled potatoes- cubed into large chunks

1 med onion,minced- 1/2 cup

Cinnamon- 1 inch

Cloves- 3

Bay leaves- 2 small

Garlic paste- 1 tbsp

Ginger paste- 1 tbsp

Turmeric- 1/4 tsp

Chilli powder- 1 tsp

Garam masala or Meat masala powder- 1/2 tsp

Salt to taste

Method

Boil and cube potatoes. Dice onions.

Blanch spinach in boiling water , for 5 minutes and refresh in cold water for 3 minutes. Let cool and puree.

In a pan, add oil. When hot, add cinnamon, cloves and bay leaf.

Add in the onions, fry on medium heat for 2 minutes, until soft and then add in the ginger garlic paste.

Let fry for 1 minute, until the raw smell goes off. I know this seems like a lot of ginger and garlic, but believe me if you skimp  on it, the whole thing can be a very bland affair and will taste very leafy.

Add the dry spices- the turmeric, chilli powder, garam masala and half of the salt.

Let cook for 1 minute.

Add in the boiled, diced potatoes. Add the rest of the salt. Fry till the potatoes are nicely covered in the spice mixture and are beautifully browned.

Now add in the spinach puree.

Now, since the spinach has already been blanched and pureed, it is semi cooked, and will not need too much cooking. Mix it into the potatoes and give a boil. Let simmer for 2-3 minutes. Do not overcook, lest you lose the beautiful green colour.

This aloo palak is best eaten with rotis and parathas, if you ask me.

What is your favourite combination?