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Aloo Palak

seared potatoes in a cashew spinach gravy.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Nisha

Ingredients

  • 6 Cups tightly packed Spinach leaves about 300 gms
  • 2 small sized potaoes peeled and cubed
  • 1 green chilli
  • 1 garlic clove
  • a small piece of ginger
  • 1 Small sized Onion cubed
  • 1 tablespoon Whole cashews
  • 2 tablespoon Butter
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Garam Masala
  • Salt as per taste
  • Cream as needed

Instructions

  1. Blanch the spinach. Add it in hot water for about 3-4 minutes and immediately put it in the cold water. Also add a teaspoon of sugar while it boils. Then strain the leaves (reserve the water) and along with garlic, ginger and green chilli, blend it to a smooth paste in mixer.
  2. In the same saucepan, add the onions, and cashews in water. Let it boil for about 15 minutes until the cashews and onion soften. Remove the ingredients (reserve the water) and make it into a smooth paste.
  3. Meanwhile, in a kadai add a teaspoon of oil and you can sear the potatoes. Keep turning until it becomes golden brown on all sides and is cooked.
  4. In a kadai, heat butter on a medium flame and add the cumin seeds. Once it splutters, add the cashew onion paste and fry it for a couple of minutes.
  5. Then add the spinach puree and stir it. If it is very thick, add some water. Let the mixture cook for another couple of minutes.
  6. Once the raw smell of the ingredients is completely gone, add the aloo.
  7. Mix it and keep it for another couple of miutes and turn off the flame. Just before switching off, add cream and turn it off.

Recipe Notes

  1. Blanching the leaves and adding a teaspoon of sugar, aid in retaining the green colour.
  2. The consistency of the gravy should be slightly thick. It should properly coat the back of the spoon.
  3. You can also add paneer to this instead of aloo or have the spinach mix as such with rice and ghee.