Alu Palak is a popular and tasty accompaniment from North Indian cuisine. Spinach puree is cooked with various spices makes a delectable side dish. Boiled potato cubes or fried potato pieces simmered in it gives added flavour.

Alu Palak, the gravy version I mean, is one of the favourite side dish with chapati at home. It is in a way good for mothers when some vegetable or green leaf is most liked, atleast we can prepare them quite often.

I make this dish in different versions, here  is the other kind that I make. Usually boiled potato cubes are simmered in gravy.  But, I take the other route, I cut them into small triangles and fry them as children like that way.

Spinach, I use it once weekly, either for corn palak, dal palak or this one. The palak paratha too is tasty.

Let’s get to the recipe of Alu Palak

alu palak

Ingredients:

• 2 bunch spinach
• 1 onion
• 2 tomato
• 3 potato
• 3 green chilli
• 1 inch ginger
• 3 cloves garlic
• 1 teaspoon cumin
• 2 cloves
• 1 cardamom
• 1 bay leaf
• 1 stick cinnamon
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi
• salt to taste
• 1 tablespoon butter
• oil for frying

Method

1. Remove the stalk of leaves and chop them. Wash them in water.
2. Heat water in a pan, add a little salt to it. Put the spinach leaves in it and boil for two minutes. Remove them and put them in cold water.
3. Put the tomatoes in hot water, later, peel the skin and make puree.
4. Cut the onion into small pieces.
5. Make puree of spinach, green chilli, ginger and garlic.
6. Take butter in a pan, keep aside some for topping later. Add cumin to it, once it splutters, put the onion into it and saute.
7.  As it turns light pink in colour, put the tomato puree into it and saute again for 2-3 minutes
8. Add the spinach puree and salt. Let cook for sometime.
9. Add garam masala and kasuri methi to it.
10. Finally,  top with butter.
11. Fry the potato pieces in oil, put them into the gravy while serving.

Here are the easy tips for you as promised for the busy morning:

• Remove the stalk, wash and blanch spinach leaves. When cool, refrigerate it. Do not make a puree. Make puree while cooking.
• Make puree of tomato and store in the refrigerator, it saves your time.
• Ready ginger-garlic paste from market may be used, but I don’t.
• Adding boiled potato cubes  to the gravy is easier for busy mornings.

My book “Breadbasket” has a collection of different kind of roti, paratha and others.

alu palak

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Alu Palak

I am sending this post to BM#96 for the Kids event hosted by Bhawana for the theme Lunch Box Ideas in 30 Minutes.

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