Aloo palak restaurant style | Potato spinach curry | Urulaikizhangu pasalai keerai kuzhambu - Calories - 297


Aloo palak restaurant style


Cuisine Style: North India | Cooking Time: 15 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

  • Potato [Aloo] – 4 [boiled]
  • Spinach – 1 bunch
  • Cumin – 1 tbsp
  • Onion – 1 [grated]
  • Garlic – 2 cloves [grated]
  • Ginger – ½ tbsp [grated]
  • Green chilli – 1 [chopped]
  • Curd / Fresh cream – 1 tbsp [fully whisked]
  • Garam masala- ¼ tbsp
  • Cumin powder – ½ tbsp
  • Coriander powder- ½ tbsp
  • Pepper powder – ¼ tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tbsp
  • Kasoori methi powder– ½ tbsp
  • Salt to taste
  • Butter – 1 inch cube
  • Oil – 2 tbsp

Preparation

  • Wash and cook spinach till soft then put it in a blender to make fine paste.
  • Cut the boiled potatoes to ½ inch cube.
  • Heat pan with oil & butter then add cumin, onion and sauté gently till translucent. Now add ginger, garlic and green chilli sauté gently.
  • Add potatoes sauté gently. Then add turmeric powder, red chilli powder and salt & mix well.
  • Add spinach puree, cumin powder, garam masala powder, coriander powder and pepper powder mix well.
  • Add kasoori methi powder and whisked curd or fresh cream and mix well. Cut off heat. Serve hot with roti, naan and rice.

Note

  • Don’t overcook spinach. It loses its color, nutrition and flavor.
  • It would taste more when fried potato is added.

Aloo palak gravy with cream

Aloo palak gravy with cream

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