INGREDIENTS (measuring cup used, 1 cup = 250 ml)
1 bunch palak/spinach
1 or 2 green chilies
1 medium sized onion, finely chopped
1 medium sized tomato, chopped
3 medium sized potatoes/aloo
2 tbsp oil or ghee or butter
1 inch cinnamon
1 cup water
1 small indian bay leaf
¼ tsp turmeric powder/haldi
a pinch of asafoetida/hing
¼ or ½ tsp garam masala powder
1.5 tbsp besan/gram flour or makai ka atta/maize flour
3garlic + ½ inch ginger – crushed or made into a paste in a mortar-pestle
3 cloves
½ tsp crushed kasuri methi/dry methi leaves (optional)
salt as required
a few ginger julienne for garnishing
INSTRUCTIONS
boil the potatoes or aloos in a pressure cooker or steamer till the are completely cooked.
peel and quarter or dice them. keep aside covered.
boil 2 to 3 cups water with some salt.
switch off the fire and immediately add the palak or spinach.
blanch them in the water for 4-5 minutes.
drain and immediately place the palak in cold water for 3-4 minutes.
drain again and along with green chilies, make a smooth puree in a grinder or blender.
heat oil or ghee or butter in a pan or kadai/wok.
fry the bay leaf, cloves and cinnamon till they become aromatic.
add the chopped onion and fry till light brown.
now add the ginger-garlic paste and fry till the raw aroma goes away.
add the tomatoes and fry till the tomatoes become soft and mushy.
the oil should start releasing from the mixture.
now add the turmeric powder and asafoetida and stir for 5-10 seconds.
add the palak puree. stir well.
add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.
alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste.
then add this paste to the palak mixture. stir and add 1 cup water. season with salt.
simmer the palak gravy till the palak gets completely cooked.
the gravy or sauce will slightly thicken.
you can adjust the consistency by adding more or less water.add the aloos and simmer for 2-3 minutes more.
sprinkle the garam masala powder & crushed kasuri methi leaves. stir and cook for a minute.
serve aloo palak hot with some rotis, chapatis or parathas.