Skip to main content

Aloo Palak-Potato Cooked in a creamy Spinach Sauce


For the third of Blogging Marathon #46 under the theme no onion -garlic recipe,I am sharing a creamy rich gravy.
I had aloo palak in a restaurant buffet sometime back and I liked it a lot.The potatoes were deep fried and added,also lot of fresh cream was added.
But here rather than deep frying I fried it in the pan and added.Since I didn't have cream,made it with no cream.Try this simple yet delicious creamy curry,off to the recipe......................................




Aloo Palak

 
   Basic Information

    Preparation time 10 minutes
    Cooking time 25 -30minutes
    Serves 2

  

   Ingredients


Ingredient
Quantity
Spinach/palak
11/2 cups(approximately)
Potato
2 (medium size)
Ginger/inji(chopped)
1 inch
Tomato
2 (finely chopped)
Red chilly powder/milagai podi
1/2-34 tsp
Coriander powder/dhaniya podi
11/2 tsp
1/4 tsp
Turmeric powder/manjal podi
1/4 tsp
Cumin seeds/jeeragam
1/2 tsp
Cashews/mundiri
1  tbs(finely chopped)
Oil
2 tbs
Sugar/sakkarai
a pinch
Salt
1 tsp

  
   Method 
    

  • Boil the potatoes in a pressure cooker for a whistle and cut it into cubes and keep it aside.
  • Heat a pan with a tsp of oil and add in the chopped ginger and cashews,fry it for a minute.Add in one chopped tomato, saute it till it mushy.Now add in the chopped spinach,cook it till it wilts.Put off the flame and let it cool,after cooling grind it in the blender to a fine paste.
 
  • Meanwhile heat around 2 tsp of oil in a pan and fry the potato cubes till it becomes nice and golden.Set it aside. Now heat the pan and add the remaining oil,crackle the cumin seeds and add in the chopped tomato.After the tomato becomes mushy add in the red chily powder,coriander powder,turmeric powder and salt.Give it a mix and fry it for a minute.

  • Add around 1/4 cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,add a cup of water and a pinch of sugar.Cook it for 3-4 minutes and finally add the fried potato and garam masala powder.Allow to cook for couple of minutes and put off the flame. 

  • Serve it warm with pulkhas and roti or jeera rice.
 


Enjoy................................................





  • The potatoes can be deep fried and added.
  • Fresh cream can be added in the end to make it so rich and creamy.
  • Addition of sugar retains the color of the spinach.
Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe. Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also. This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe................................... Basic Information Preparation time 10 minutes Cooking time 25 minutes Makes Around 11/2 cups Ingredients Ingredient Quantity Tomato(finely chopped) 7-8(medium size) Onion(finely chopped) 1(medium size) Garlic/poondu(chopped) 10-12 cloves Red chilly powder/milagai podi 11/2-2tsp Curry leaves 1 sprig Mustard seeds/kadugu ...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more