I try to include more Greens in my daily diet and one such green is spinach,which i use in preparing gravies,curries and dal's.Aloo palak can be prepared either in the dry form or a gravy and both go well with roti's.Here goes the gravy form of this.
1 bunch of spinach
12-15 Baby potatoes or 3 Big Potatoes diced into cubes
1 Onion sliced
1 " Ginger
5-6 garlic pods
6-7 green chillies
1/2 tsp Garam masala
1 tsp Dhaniya powder
1/2 tsp Jeera powder
1 tsp Amchur powder
1/2 tsp jeera
2 tbsp Cream(optional,i did not use it here)
salt to taste
1 tsp oil
- Blanch the spinach in the boiling water for 5-6 mins until soft,run under cold water to retain the color.Cool the spinach and run it in the mixie to a nice smooth puree.
- Grind Sliced onions,ginger,garlic,green chillies to a fine paste in the blender.
- Deep fry the baby potatoes(or diced potatoes) in oil or you can even shallow fry (I placed them in a greased oven tray and baked it until it browns on top approx for 10-12 mins).
- Heat oil in a kadai,crackle jeera and add the ground onion mixture and fry until the fat separation happens,now add all the dry masalas and salt and cook for a minute,add the spinach puree and cook for 5-7 mins on a slow flame(Do not close it with a lid which helps in retaining the color).
- Now add the fried potatoes to it and cook for 2 mins.Pour the cream all over.
- Serve it hot with Roti/Naan/Poori and raitha(I made boondi raitha).
- Avoid cream in the recipe for a Vegan version.
and as green is one of my favorite colors and as it is dominated in this dish, this also goes to Curry Leaf's "FIC:Favourite" event which was originally started by Sunshinemom of TongueTicklers .