Aloo Palak

Aloo Palak is a classic Punjabi dish prepared with potatoes and spinach. It is a very healthy and tasty vegetarian recipe.This is a fantastic side dish for chapati, naan, roti and poori.

Ingredients

Spinach/Palak -1 bunch
Tomato puree - 1 cup
Baby potatoes - 10-12
Oil -2 tbsp

For grinding
Onion - 1 cup chopped
Ginger -1 inch piece
Garlic - 4-5 cloves
Red chilli -2
Cinnamon -1 inch piece

Dry powder
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Garam masala powder -1 tsp
Salt needed

Preparation

Cook potatoes till soft.
Clean and wash spinach leaves and discard the thick stalk. Chop it and keep it aside.

Method

Take all the ingredients mentioned under grinding and grind it to a fine paste.
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.
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 on low heat. Let the potatoes absorb the masala well. Adjust the consistency of the gravy as preferred. Check for salt. Serve hot.