Aloo palak curry is similar to palak paneer, prepared with fresh palak/ spinach and aloo / potato which goes well with hot chappathi, parathas or naan.

Ingredients:

serves 3 to 4 people

• 1 bunch (around 2 cups) – Spinach / palak / pasalai keerai
• 3 medium  - Potatoes
• 1 no – Onion
• 1 no – Tomato (medium sized)
• 1 tsp – Ginger garlic crushed
• 1 or 2 - Green chilies
• 1/4 tsp - Turmeric powder
• 1/4 tsp - Garam masala powder
• 1 1/2 tbsp -  Besan / gram flour
• 1/4 to 1/2 tsp -  Kasuri methi /dry methi leaves
• Salt to taste
• Few ginger julienne for garnishing

Seasonings:

• 1 tbsp – Oil / butter
• 1small – Cinnamon
• 1 or 2 nos – Clove
• 1 small -  Bay leaf
• 1 pinch -  Asafoetida

Preparation method:

1. Wash and boil potatoes in a pressure cooker for 2 or 3 whistles or until well cooked. Once cooled, peel the potatoes and chop them into cubes. Keep it aside.
2. Heat a vessel full of water and bring it to rolling boil. Now add cleaned spinach to it along with pinch of salt and sugar. Let it boil for a minute. Drain and wash with cold water to retain its green color. Squeeze the water completely from spinach and keep it side.
3. Take a mixer grinder, add blanched spinach and green chilies, grind them to coarse paste. Set it aside.
4. Heat oil or butter in a pan, season it with items given in the list for seasonings. Add chopped onion and crushed ginger garlic, saute until they are golden brown in color.
5. Add tomato and saute until mushy. Now add turmeric powder and followed by spinach puree, mix well and allow them to cook for 5 to 10 seconds.
6. Meanwhile mix besan / gram flour in 1/4 cup of water without any lumps. Pour that mixture to spinach gravy and mix well. Now add 1 cup of water and required salt to it, Cook them until you reach desire consistency. You can adjust the consistency by adding more or less water.
7. Finally add cooked potatoes and simmer for 2 to 3 minutes or more. Sprinkle the garam masala powder and crushed kasuri methi, mix and cook for a minute. Aloo palak curry is ready to serve.

Notes:

• Adding a pinch of sugar to spinach helps it to retain its bright green color.
• Increase or decrease number of green chillies as per your spice level.
• Kasuri methi is completely optional. i love the flavour in any curries.
• Gram flour / besan can be replaced with fresh cream.