Aloo Palak

Aloo Palak is a delicious and nutritious Indian dish where potatoes (aloo) are cooked with spinach (palak) and aromatic spices.

Ingredients:

• 3 cups fresh spinach leaves, washed and chopped
• 3 medium-sized potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons cooking oil

Instructions:

1. Blanch Spinach:

   • Boil water in a pot and blanch the chopped spinach leaves for 2-3 minutes. Drain and immediately transfer the spinach to ice-cold water to retain the vibrant green color. Once cooled, blend the blanched spinach to a coarse paste.

2. Sautéing:

   • Heat oil in a pan. Add cumin seeds and mustard seeds. Allow them to splutter.
   • Add finely chopped onions and sauté until they become golden brown.

3. Add Ginger-Garlic Paste:

   • Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.

4. Add Tomatoes:

   • Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

5. Add Spices:

   • Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

6. Add Potatoes:

   • Add diced potatoes and sauté for a few minutes until they are coated with the masala.

7. Add Blended Spinach:

   • Add the blended spinach paste to the pan. Mix well to combine the spinach with the potato mixture.

8. Simmer:

   • Cover the pan and let the potatoes and spinach cook on low to medium heat. Stir occasionally to prevent sticking.

9. Cook Until Potatoes are Tender:

   • Cook until the potatoes are tender and the spinach is well incorporated. This may take around 15-20 minutes.

10. Garnish:

    • Garnish with fresh coriander leaves.

11. Serve:

    • Aloo Palak is ready to be served. Enjoy it with roti, paratha, or rice.

Tips:

• You can adjust the amount of chili powder to your desired level of spiciness.
• For a richer flavor, you can add a dollop of yogurt or cashew paste to the gravy.
• Leftover Aloo Palak can be stored in the refrigerator for up to 3 days and reheated before serving.

Here are some additional variations you can try:

• Dry Aloo Palak: Skip adding water and cook the dish until the spinach has wilted and released its own liquid. This version is slightly thicker and more intense in flavor.
• Coconut milk Aloo Palak: Add 1/2 cup of coconut milk for a touch of sweetness and creaminess.
• Tomato Aloo Palak: Add 1 chopped tomato along with the onion to add acidity and depth of flavor.

Aloo Palak is a wholesome and flavorful dish that combines the goodness of spinach with the heartiness of potatoes. Adjust the spice levels according to your preference.