Saturday, January 22, 2011

Aloo Palak/Aloo Spinach curry

Slightly modified from Sailu ji's version of this curry is one of the favorites in my family.Spinach/Palak was introduced to India from Arab traders of Persia,where it is thought to be originated.Spinach is good for those who are in need of iron, taking spinach leaf juice either raw or by cooking as stew or soups. Spinach leaf juice is good for sore throat to be used as gargle. It is one of the cheapest vegetables which supplies the same amount of protein as one gets from the same quantity of meat, fish, eggs and chicken. During World War I wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.The combination of spinach with aloo enhances the taste of aloo.

  • 6 potatoes
  • 3 spinach bunches
  • 1 tbsp ginger garlic paste
  • 1 tbsp green chilli paste
  • oil for fry
  • 1 tsp turmeric powder
  • 1 tbsp ghee
  • 2 medium sized onions
  • few cilantro leaves
  • Salt for taste
For Popu/tadka
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • few coriander leaves
  1. Peel and cut the potato pieces into small dices.Saute in ghee for couple of minutes and keep aside.
  2. Wash and blanch the spinach leaves in hot water for 3 minutes.Let it cool.
  3. Mean while prepare masala by grinding onion,green chilli,ginger and garlic.
  4. Make puree of spinach leaves.Dont throw the boiled spinach water.
  5. In a deep pan pour oil and add popu seeds,turmeric,coriander leaves.
  6. Once sputtered add ground masala and fry till the rawness disappears.
  7. Add spinach puree and the water used for boiling spinach.
  8. Finally add potato dices and cook for 15 minutes on low flame.
  9. Add cilantro leaves and serve hot with rotis/rice.

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