Aloo Palak

Saturday, February 8, 2014 0 comments
I love North Indian curries/ subzies. They are simple to make and spiced in moderation but turn out very favorful. The carom seed and garam masala give the necessary kick to most of the dishes. And so is this Aloo Palak, very flavorful and healthy. Its so pleasant to have this with soft phulkas. 

2 cups packed spinach (chopped very fine)
2 medium sized potatoes (cubed)
1 medium sized onion
2 medium sized tomatoes
1 ts cumin seed
1/4 ts ajwain/ carom seed (optional)
1 ts ginger garlic paste
1 green chilli (optional)
1/4 ts turmeric powder, 1/2 ts chilli powder, 1 ts coriander powder
1/3 ts punjabi garam masala


- Peel the potatoes. Boil or microwave them till they are half done. Cut them into bite size cubes.
- Wash the spinach in running water. Then chop them very fine.
- Heat oil in a kadai. Temper the hot oil with cumin seed and carom seed.
- Add the chopped onions and cook until they turn translucent.
- Add ginger garlic paste and fry them for few seconds. Also add the green chilli.
- Next add the chopped tomatoes, turmeric powder, chilli powder and coriander powder with enough salt. Cook until the tomatoes turn mushy and the entire mixture collects together leaving the sides of the kadai.
- Now add the chopped spinach in batches. They slowly wilt away by the heat of the kadai.
- Add the cubed potatoes.
- Give everything a good mix and add a cup of water.
- Now cook covered in simmer for around 5 minutes. 
- Lastly add the garam masala and switch off flame. Keep it covered for a while for the flavors to set in well.


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