Baby Aloo Palak Curry

Aloo Palak is a rich and colorful curry from the Punjabi household. Its nutritious and can be quickly prepared. This spinach-based curry with baby aloo (potatoes) goes well with roti, steamed rice or naan.

 The spinach curries are usually prepared by blanching the spinach leaves and then pureed. However, in the below recipe I have sauteed spinach and few other ingredients and then pureed.  

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PREPARATION TIME: 15 Minutes

COOKING TIME: 20 Minutes

SERVES: 4

INGREDIENTS:

• 2 cups of roughly chopped spinach/Palak
• 1 big onion thinly chopped
• 1 tomato chopped
• 15-18 baby aloo/ baby potatoes
• 3-4 green chillies
• 2 cloves of garlic chopped
• 1 inch of ginger chopped
• 1 tspn. cumin seeds
• ½ tspn. garam masala
• 1 tbspn. kasoori methi
• 1 tbspn. fresh cream
• 3 cups of water
• Salt as per taste
• Oil as required

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METHOD:

• In a wok, pour some oil and fry ginger, garlic, green chillies, onions and spinach. Allow it to cool and then grind it to a smooth paste.

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• Cook the baby potatoes and peel the skin. In the same wok, drizzle a little oil and saute the baby potatoes and set it aside.

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• In a pan, add a little oil, once the oil is heated, add cumin and onions. Add a little salt to cook the onions faster, Now add tomatoes and cook till it is soft. Add the spinach puree and mix well.
• Add some water to adjust the consistency. Allow the mixture to cook along with sauteed baby potatoes and let it cook for 5 minutes. You may use a lid to cover to avoid splutter.
• Now add the garam masala and mix well. Crush the kasoori methi with your palm and sprinkle on the curry. Turn off the heat and add fresh cream. Serve hot with your roti’s or hot rice.

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