Aloo Palak is a classic Punjabi dish prepared with potatoes and spinach. I have already posted the dry version which goes very well with rice and chapati. Today we will learn how to prepare Aloo Palak (gravy version) with step wise pictures.This is a fantastic side dish for chapati, naan, roti and poori. Even beginners can try this with confidence as I have made it as easy as possible.
How to make Aloo Palak
Prep time-under 15 mins
Cook time - under 20 mins
Spinach/Palak -1 bunch ( I got a little more than 1 cup of spinach puree)
Tomato puree - 1 cup
Baby potatoes - 10-12
Oil -2 tbsp
Onion - 1 cup chopped
Ginger -1 inch piece
Garlic - 4-5 cloves
Red chillies -2
Cinnamon -1 inch piece
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Garam masala powder -1 tsp
Slivered ginger - few
Pressure cook potatoes till soft (not mushy), peel the skin and prick holes in it with a fork. This helps the potatoes to absorb the gravy well. If you cannot get baby potatoes, you can use the regular potatoes and cut it into big pieces.I sauteed the potatoes (after pressure cooking) with a little salt in just 2 tsp of oil which is totally optional.
Clean and wash spinach leaves and discard the thick stalk.Chop it and keep it aside.
Take all the ingredients mentioned under grinding and grind it to a fine paste. Your paste no:1 is ready.
Boil 1-1 1/2 cups of water in a pan and cook the chopped spinach leaves for 3-4 minutes adding a little salt and a pinch of sugar.
After it cools, remove the leaves alone and grind it to a paste. Do not throw that water as we will be using it for the gravy.
Grind the tomatoes. So now the potatoes and all the 3 pastes are ready.(spinach puree, onion paste, tomato puree).Once you have all this ready preparing the gravy is a breeze.
Heat oil in a pan and add the ground paste, saute until the raw flavor goes and it turns slightly brown.
Then add turmeric powder, chilli powder, salt and garam masala powder.
Now add the tomato puree and cook until it leaves oil. See the picture below, the tomato puree color has changed and it started oozing oil.
Now add the spinach puree and cook for 2-3 minutes until well blended with the masala.
Then add 1 1/4 cup of water (the water reserved after cooking spinach), potatoes and cook for a few more minutes. Let the potatoes absorb the masala well. Adjust the consistency of the gravy as preferred.Check for salt. Garnish with slivered ginger and serve hot.
This gravy goes well with all Indian breads and even as a side dish for pulao.
Refer my Aloo Palak (Dry sabzi) also.
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