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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
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