While I love most Punjabi curries, there is something I dislike about a typical Aloo Palak or a Palak Paneer. Yes, its the pureed spinach gravy Iam talking about. Iam not too fond of digging into this green colored gravy somehow, But I really do love its taste
So, to make my job easier, I've found an easier way of making Aloo Palak, quite not the typical way . . I let the chopped spinach leaves & onions remain rustic. They add a nice little bite.
If you are not too fond of the green looking gravy, don't give up on this awesome dish, Try it this way. This one's a real time saver & is a boon if you are having a lazy day. It was a winner in my kitchen, Iam sure it will be in yours too . . .
You Will Need:
- 4 large potatoes - cubed
- 2 cups spinach - washed & chopped
- 1 onion - finely chopped
- 4 - 5 green chillies - low to medium spiced
- 1 tsp grated ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- Salt as per paste
- 1/2 tsp Garam Masala (Optional)
- 2 tbsp oil
- Heat a tbsp of oil in a heavy bottomed pan, add cumin cumi seeds & allow them to splutter. Add slit green chillies, grated ginger, turmeric powder & allow them to sizzle for a while. Do not let this get burnt
- When done, quickly add chopped onions & saute till the onion turns pink
- Add potato cubes & a tsp of salt & mix well. Add another tbsp of oil, cover with a lid, & let it cook on medium flame. Keep mixing in between to avoid the potatoes from getting burnt
- When the potatoes are half cooked, add chopped spinach & add about 2 tbsp of water & mic well. Cover the lid again & let it cook. Check for salt
- Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well
Serve HOT with Rotis .. Enjoi !!!