Spinach is widely used in my cooking. I like this green vegetable for its versitality. One can use it in various kinds of dishes, from starters to rice dishes. Being a store house of nutrients, its one of the reasons, vegetarians should use it. The gravy of spinach is the basis for many north indian dishes.
Today, I am presenting to you a North Indian side dish which uses spinach along with potatoes. You guessed it right, Alu Palak, an accompaniment with roti, nan or chapati. This is one of the favourites of many of us.
- 2 cluster of spinach
- 2 onion
- 2 tomato
- 3 green chilly
- 1 inch ginger
- 2 cloves garlic
- 3 cloves
- 2 small sticks cinnamon
- 2 teaspoon oil tsp
- 1 teaspoon butter
- salt to taste
- 2 potatoes
- oil for frying
- Remove the stalk of spinach leaves, cut, wash and blanch.
- Make an incision on the tomatoes and put them in hot water for sometime.
- Chop onions and keep aside.
Grind the following:
- Grind spinach along with green chilly, ginger, garlic, cloves and cinnamon.
- Make a puree of tomato and onion together.
TO PROCEED :
Heat oil in a kadai, and saute the puree of tomato and onion. Let the colour change and the oil leaves aside.Then add the spinach paste and let cook for sometime. Add salt and butter.
Cut potatoes into small pieces. Fry them in oil. Put them in the gravy before serving. Potatoes in Spinach Gravy or Alu Palak is ready to serve. Children just love these fried potatoes, they ask for more.
You can use paneer too and it is called as “Palak Paneer”. I have used Dinshaw Paneer. They are in cubes and ideal to use. Put the required quantity of paneer in hot water for ten minutes. Later, remove them aside and keep them on a tissue paper or colander. Deep fry them and use it the prepared gravy.
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