I have half box of palak leaves left which we get from Costco and it was getting expire after a day and I was wondering how to utilize it as I was our of paneer/cottage cheese as well ;), then I remembered my maternal grandmother used to make delicious palak aloo gravy. I tried her recipe with few additional ingredients and it came out so well.
Palak aloo curry is a healthy yet tasty curry. There are two ways to make palak aloo, one is a dry version where you chop palak leaves and potatoes and saute them with few spices and another one is puree the spinach and add boiled potatoes to it. This dish has a consistency of palak paneer. This dish goes well with any bread or even with steamed rice. So let’s get started with the recipe of palak aloo. If you are looking for more main course recipes do check Rajma Masala/Red Kidney Beans Curry-Indian Style, Mangodi Aloo Sabzi/Moong Dal Nuggets Curry, Paneer(Cottage Cheese) Butter Masala/Paneer Makhani, Palak Paneer/Indian Cottage Cheese in Spinach Gravy, Egg Masala/Egg Roast-Indian Style, Mutter Paneer/Indian Cottage Cheese & Green Peas Curry Recipe, Chana Masala/ Garbanzo Beans-Indian Curry Recipe, Lauki Kofta/Opo Squash Dumplings in Curry
Cuisine: Indian, North Indian
Recipe Type: Main course
Prep Time: 15 mins
Cook Time: 15 mins
- Fresh/Frozen Spinach Leaves: 250 gms
- Boiled Potatoes: 2-3 medium-sized, cut into cubes
- Onion: 1 medium-sized, finely chopped (optional)
- Tomato: 1 medium-sized, finely chopped/puree
- Green Chili: 2, finely chopped
- Ginger: 1″ knob, finely chopped
- Garlic: 2 cloves, finely chopped (optional)
- Heeng/Asafoetida: A generous pinch
- Cumin Seeds: 1 tsp
- Dry Red Chili: 2-3
- Pepper Powder: 1 tsp
- Turmeric Powder: 1/8 tsp
- Coriander Powder: 1 tsp
- Cooking Oil: 3 tbsp
- Salt to taste
- Water: 1/2 cup to blanch spinach
- Milk: 3-4 tbsp (to reduce the bitterness of spinach)
- Wash the spinach leaves, place them in the boiling water and let them boil for 3-4 mins. Drain the water using colander and run the blanched spinach leaves under cold water, this helps to retain the green color of the spinach.
- Put blanched leaves in a blender and blend it in a puree.
- Take a wok, add oil, once hot, add heeng, cumin seeds and let it sizzle.
- Add green chili, garlic, ginger, onion and saute till onions turns translucent.
- Add tomatoes, salt, turmeric powder, cover and cook for 2-3 mins.
- Once tomatoes are soft and mushy, add potato cubes, mix well and saute for 1-2 mins.
- Add spinach puree, mix well and cook for 1-2 mins.
- Add milk, pepper powder and let it cook for 8-10 mins. Keep stirring occasionally.
- Finally check and adjust seasoning if required and turn off the heat.
- Serve hot with any bread of your choice or steamed rice and enjoy !!!