A side dish with gravy using Spinach and Potatoes. Alu Palak is a very popular dish of North India.
Cuisine: North India
Time Required: 30 Minutes
2 Big bunches of Palak / Spinach
2 Big Tomatoes, chopped finely
1 Onion, chopped finely
1 Cup of Boiled Alu / Potatoes Cubes
3 tbsp Curds
4 tbsp Ghee or Refined Oil
1 or 2 tsp Green Chili Paste
2 Bay leaves
1 tsp Jeera / Cumin Seeds
1/2 tsp Mustard Seeds
1 Cinnamon Stick
2 tbsp Gram Flour mixed in 2tbsp cold water
2 tbsp Kasoori Methi / Dry Methi Leaves
1 tsp Sugar
Salt to taste
Blanch Palak and run cold water through it. Let it cool and blend it to a puree. Heat Ghee or Oil and add Jeera and Mustard Seeds. When they splutter, add Bay Leaf, cloves, and Cinnamon. Add Onions and stir fry. Add Tomatoes and Chili paste and fry for two minutes.
Add Spinach Puree and mix well.
Add Salt, Sugar, and Curds and mix well.
Add Gram Flour slurry and mix well.
If the gravy is too thick add 1 cup of water and cook for 2 minutes. Add the boiled Alu and mix well.
Add Kasoori Methi and mix well.