Aloo Palak Curry

I have already shared the importance of including spinach in our diets in one of my recent posts. Leafy greens are full of vitamins and minerals. Spinach is important for maintaining bone health specially for vegetarians. So, sharing another Curry recipe which includes the benefits of spinach. Spinach puree and potatoes are cooked with home-made grounded spices. This is also a great option for my vegan friends.

Ingredients:


2 Potatoes (peeled, chopped and boiled)
Finely Chopped spinach – 3 cups
2 tomatoes (Finely chopped)
1 big onion (Finely chopped)
Grated ginger – 1 tsp
Finely chopped garlic – 1 tbsp
Cumin seeds – 1 tsp
Garam masala – 1 tsp (Click here for recipe)
Red Chilly powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Asafoetida – a pinch
Salt to taste
Cooking Oil –  2 tbsp

Method:

1) Wash and boil spinach in 1/2 cup of water. When its half cooked add it in your blender and blitz it and keep it aside. 
2) Heat oil in a non-stick pan and when its warm add cumin seeds and asafoetida. Saute it for few seconds and add onions, ginger and garlic and saute on low flame. 
3) When onions turn golden brown, add tomatoes and saute it nicely for few minutes till tomatoes are soft and mushy. 
4)  Now add spinach puree, garam masala, chilly powder, turmeric powder, salt and mix it well. Cook on low flame for 3-5 minutes and add chopped potatoes and little water (approx 1/2 cup) and close the pan with a lid and let it cook for 2 minutes. 


Transfer in a bowl and serve it hot with phulkas, tandoori roti or rice.

Check out other Curry options with Spinch at (Just click names for recipe)

Palak Dal / Spinach with yellow pigeon peas lentil
Spinach Corn Curry
Palak Paneer recipe