Posting after nearly two weeks! Phew! Was trotting NYC and DC :) everyone in US is trotting at this time of the year since it's the first long weekend of the year during the last week of May. My legs were swollen, walking tirelessly in the bylanes of New York! An incredible and indelible experience!
Alright, getting back to the post, Aloo palak is done in two different ways, one, the watery and gravy kinds and the other which is 'high'and dry :P I love the latter, so does Aru. It tastes great with roti and chapathi :)
Usually, palak is also substituted with methi leaves sometimes, but you can try both. The procedure remains the same. This recipe requires no grinding blending and can be a great option for lunch box.
Ingredients
-
Potatoes, meduim sized, cubed
3
Onion, chopped
2
Spinach/palak, washed, chopped
1 ½ cups
Ginger, finely chopped
½ inch
Green chili
5
Jeera/cumin seeds
1 tsp
Dhaniya-jeera powder
1 ½ tsp
Turmeric
½ tsp
Garam masala
1 tsp
Salt
As needed
Oil
3 tbsp
Directions
1. Cut the potatoes into cubes and Parboil them ( just one whistle in the cooker and turn off) peel the skin and keep it aside. Heat oil in a pan and add cumin/jeera once they start spluttering add ginger, green chilli, onion and saute till the onion turns translucent. Followed by Garam masala, dhaniya-jeera powder, turmeric and give it a stir.
2. Add the spinach leaves and fry until they wilt. Now add Potatoes, salt and mix it. Enjoy it hot with chapathi or roti.
Note
- Make sure you dont over boil the potatoes, just a single whistle on the pressure cooker will do.
if you dont have a pressure cooker, you can cook it in a saucepan with water immersed to cover the potatoes and boil it just until you can prick a fork or knife and check if it's boiled. - Don't add excess of jeera powder if you are separately adding jeera powder instead of dhaniya-jeera, it could make the curry bitter.