I don't remember referring anywhere for this recipe. Neither has it ever been tried home. It just happened that I was at the vegetables section musing over how they could transform into something edible and delicious to pacify my husband. And then I saw fresh palak which is a treat because every time I reach for palak I end up last in the line with stale ones. So I decided palak would definitely make it to my kitchen but my husband find palak muddy in flavour so I ended up buying potatoes his all time favourite to try this recipe.I definitely didn't want a dry starter so I avoided the traditional aloo palak dry fry. What I ended up making is a mix of palak paneer and sarson ka saag. I loved the aroma and had it more like a soup though this curry is ideal for both rice and roti.
Ingredients for Aloo palak makhani
Potaotes(aloo)- 1/2 kg peeled and cubed
Spinach ( palak) - 2 bunches
Onion- 2
Tomatoes- 2
Ginger- 1 inch piece
Garlic- 4-8 pods
Green chilli- 3-4
Turmeric powder- 1tsp
Chilli powder- 2 tsp
Oil- 2 tbsp
Cumin seeds- 2 tsp
Kasoori methi- 2 tsp
Cream- 2 tbsp
Salt- to taste
Directions
Boil the chopped spinach for 15 minutes. Drain the water and puree it with the ginger, garlic, green chillies and chopped tomatoes. This will give a thick spicy sauce of spinach. In a wok heat oil and add cumin seeds followed by chopped onions. When the onions are brown add turmeric and chilli powder. Saute for a while and add the cubed potatoes.
When the potatoes are half cooked add the spinach puree and blend them with the potatoes. Add salt and let the curry simmer for 20 minutes. Add kasoori methi once the potatoes are well cooked and drizzle 2 spoons of cream before taking the curry off fire.I loved the texture of this curry and the spice was just fine for me. I had used green chillies and chilli powder for the right kind of spicy taste I wanted but for those of you who dont want it very spicy avoid chilli powder.
