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

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

Spinach potato masala

Instant aloo palak