Aloo Palak | Spinach & Potato Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • Aloo/potato – 3, medium, boiled and cubed into 1 inch pieces
  • Fresh palak/spinach – 6-8 cups, roughly chopped
  • Onion – 1, large, finely chopped
  • Ginger – 1 inch piece
  • Green chili – 2
  • Garlic paste – 1 tsp
  • Vegetable/mustard oil – 2 tbsp
  • Cumin seeds – ½ tsp
  • Dry red chili – 2
  • Hing/asafetida – ¼ tsp
  • Tomato puree – ½ cup
  • Sugar – ½ tsp
  • Turmeric powder – ½ tsp
  • Cumin/jeera powder – ½ tsp
  • Coriander/dhaniya powder – ½ tsp
  • Kashmiri red chili powder – 1 tsp
  • Green peas – 1 cup [I used frozen. If you are using fresh, then boil them before adding to the curry.]
  • Salt to taste
Instructions
  1. Make a smooth paste of the ginger and green chilies. Set it aside.
  2. Wash the spinach thoroughly and rouchly chop them.
  3. Heat the oil in a wok. Once the oil is hot, temper it with cumin seeds and the dry red chilies. Add a pinch of hing/asafetida and give a quick stir. Let the cumin seeds sauté for few seconds.
  4. Then add the chopped onion and sauté them for 5 minutes on medium until translucent.
  5. Next add the ginger-chili paste and garlic paste. Keep sautéing the aromatics for 5 more minutes on medium heat.
  6. Next add the tomato puree & sugar and cook them until the raw smell of tomatoes are gone, about 5 more minutes.
  7. Now add the powdered spices – turmeric, cumin, coriander and red chili. Add a splash of water and cook the spices for couple of minutes on medium-high flame.
  8. Next add the roughly chopped palak/spinach leaves and stir to mix them well with the spices. Cook the spinach for 2-3 minutes. Spinach will ooze out a lot of water and reduce in quantity significantly. This is normal.
  9. Finally add the boiled and cubed potatoes and green peas. Stir everything really well so that the vegetables are coated with the spices all over. Season the curry with salt to taste and mix well. [Reason I added salt late is that the spinach reduces so much in amount, it’s difficult to guess the right amount of salt in the beginning.]
  10. Add little water if the curry seems to be too thick or if it sticks to the bottom of the pan. Mix everything well and boil off if there is excess water.
  11. Remove from flame and serve the hot aloo palak with freshly made phulkas! Enjoy!
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/aloo-palak-spinach-potato-curry/