Aloo Palak Gravy Recipe | Jayashree Recipes

 ALOO PALAK GRAVY | JAYASHREE RECIPES

Aloo palak gravy is an evergreen delicacy from North Indian cuisine and this is one of the interesting way to include spinach in your diet along with yummy potatoes. Aloo palak gravy tastes great when served with chapatti, roti or jeera rice. This recipe is high on fibre and rich in iron and can be prepared under 30 minutes. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR ALOO PALAK GRAVY

Coarse : Breakfast / Lunch

Cuisine : North Indian

Author : Jayashree Karthik

Prep Time : 15 min

Cook Time : 15 min

INGREDIENTS

• 3 potato
• 2 cup spinach
• 2 green chilli
• 1 tbsp unsalted butter
• 3 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 1/8 tsp hing
• 1 onion - finely chopped
• 1 tbsp ginger garlic paste
• 1 small tomato - chopped
• 1.5 tbsp besan flour
• 1 cup water
• 1/4 tsp turmeric powder
• salt to taste
• 1/4 tsp garam masala powder
• 1 tsp kasoori methi - crushed

METHOD

• boil the potatoes in the pressure cooker
• peel the skin and chop the potatoes
• bring 3 cups of water to boil in a sauce pot
• add spinach leaves
• cook for 30 seconds and then switch off the flame
• rest for 1 minute and then drain the excess water
• add blanched spinach leaves into the mixer grinder
• add green chillies and grind to a smooth paste, set aside
• heat unsalted butter in the pan
• temper with cloves, cinnamon stick and bay leaf
• add finely chopped onion
• saute well until onions turn transparent and light brown
• add ginger garlic paste
• saute well until the raw smell goes
• add chopped tomato and saute well till it becomes soft and mushy
• in the meanwhile, mix besan flour in water without any lumps
• add turmeric powder, hing and besan water
• mix well and the gravy becomes thick
• add spinach puree
• mix well and adjust the consistency of the gravy
• add salt and mix well
• cover and cook the gravy for 1-2 minute in low medium flame, now butter starts to separate from the gravy
• add boiled chopped potato, garam masala powder and crushed kasoori methi
• mix well
• cook for another 2 minutes and then switch off the flame
• serve hot with chapathi or roti

NOTES

• adjust spice level according to your taste
• adding besan flour gives more thickness to the gravy