Aloo Palak | Potato Spinach Curry Recipe | Aloo Palak Gravy Recipe
It’s a traditional Punjabi dish, which is made of Palak and boiled aloo, which I have had lots of times in my childhood in many sukh sagar restaurants along with my parents or my friends, its creamy and spicy ….. aloo has been one of my favourite veggie. The creamy consistency comes from the tinge of cream added at the last, one can also add aloo first and cook it along with the vegetable, it’s an option one can choose.
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
- 1 ½ Cup Aloo/Potato Diced and Pre-Boiled
- 200 gms Palak Cleaned and destemmed
- 1 ½ tsp Ginger Garlic Paste
- 3 nos Green Chilies Finely Diced or made into paste
- ½ Cup Onion Tomato Paste
- 1 Cup Onion Diced
- ¼ tsp Clove powder
- ¼ tsp Cinnamon powder
- ½ tsp Garam Masala
- 1 nos Tej Patha/Bay Leaf
- Salt as Required
- A few Ginger Julienne for garnishing
- Oil for frying
Boil the potatoes and dice them into cubes.
Blanch the spinach and drain the water into bowl, along with the green chillies grind them into smooth paste.
Making the Gravy:
Take hard bottomed pan and heat the oil, fry the bay leaves.
Add the onion and tomatoes paste and fry it and add the ginger garlic paste and fry till the raw smell goes away.
Add the raw spice powders expect the garam masala and salt and cook further, now add the spinach puree and cook it further till the palak gets completely cooked, the gravy will thicken slightly.
Now add the boiled potatoes and cook for 3 to 4 minutes, now add the garam masala and salt and cook for one more minute and remove it from heat and allow it rest for some time. Serve it with roti’s, pulkas, chapati.