Palak(spinach) aaloo(potato) curry

• Servings: 4
• Preparation time: 15 minutes.
• Frying time: 12-13 minutes.
• Cooking time: 2-3  minutes.
• Total time: 31 minutes.

The antioxidants in spinach aid in the rebuilding of collagen on the skin. keeps your skin glowing with  young and bright look. Spinach contains beta-carotene, vitamin ‘C’ and vitamin ‘K’.

Ingredients:

•  Aaloo (potato): 3 no. (Medium size)
• Spinach (palak): 1 bunch 250 gm
• Onion: 1 no. (Small)
• Tomato: 2 no. (Medium)
• Garlic: 2 cloves (medium size)
• Ginger: 2 inch piece
• Butter: 20-30 gm (optional)
• Oil: 4 table spoon
• Salt: ½ teaspoon (as per taste)
• Bay leaf: 1 no.
• Cinnamon stick: 2” piece
• Cumin seed (jeera): 1 teaspoon
• Garam masala powder: ½ teaspoon
• Red chilli powder: ½ teaspoon
• Sugar: ½ teaspoon (optional)

Preparation:

1. Blanch/Boil / microwave palak (spinach) with sugar for 3 minutes and make fine paste. Keep aside
2. Grind the onion, 1 tomato, ginger and garlic all together as a fine paste. Keep aside.
3. Peel and cut potato longitudinally.

Method:

1.  Put oil in a pan, when smoke starts to come; add potato, deep fry on medium flame (about 4-5 minutes) take it out and keep aside.
2. Put cumin seed, cinnamon stick and bay leaf in the pan; sputter for few seconds, add onion, tomato, garlic and ginger paste, stir fry these masala about 3-5 minutes on medium flame.
3. Add red chilli powder, continue to fry few seconds; add palak paste and salt, add half cup water, just boil it.
4. Add potato; continue to cook  for couple of minutes or till potato become soft, add Garam Masala Powder.
5. Delicious Palak aaloo curry is ready.
6. Transfer it in to serving bowl.

   

   

   

   

   

   

   

   

   

   

   

   

   

Palak(spinach) aaloo(potato) curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.