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
- Remove the stalk of leaves and chop them. Wash them in water.
- 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.
- Put the tomatoes in hot water, later, peel the skin and make puree.
- Cut the onion into small pieces.
- Make puree of spinach, green chilli, ginger and garlic.
- 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.
- As it turns light pink in colour, put the tomato puree into it and saute again for 2-3 minutes
- Add the spinach puree and salt. Let cook for sometime.
- Add garam masala and kasuri methi to it.
- Finally, top with butter.
- 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
Ingredients
Method
- Remove the stalk of leaves and chop them. Wash them in water.
- 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.
- Cut the onion finely.
- Put the tomatoes in hot water, later, peel the skin and make puree.
- Make puree of spinach, green chilli, ginger and garlic.
- Take butter, keep aside some for topping later. Add cumin to it, once it splutters, put the onion into it and saute.
- As it turns light pink in colour, put the tomato puree into it and saute again for 2-3 minutes
- Add the spinach puree and salt. Let cook for sometime. Add garam masala and kasuri methi to it.
- Finally, add some butter.
- Fry the potato pieces in oil, put them into the gravy while serving.
Notes
- You can boil potatoes, peel, cut into cubes and put them in the gravy and simmer.
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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