An easy curry made with potatoes and spinach…
I sometimes wonder how previously I had the energy to blog. I used to be on a continuous roll. Despite my tight schedule of work, home and a young family, I still found time to cook, click and blog new recipes. Whatever spare time I would get, I would just put my thoughts in and publish a blog post. Over the past few years, I took steps to slow down, but this year, I have slowed down even further. Though I seem to be keeping a decent number of posts every month – between 8 and 10 – I still tend to compare to the past. The past is there, we can’t go back to it and change it. I think I should just be happy that I am still managing to feed the blog and not leave it blank whenever I can…
I have always mentioned how versatile potatoes are, on its own or combining with other vegetables or even any type of meat. Some of our favorite “aloo” dishes are the kalonji aloo, the easy aloo gobhi, and beef curry with potatoes in it. In fact, it is tough to pick and choose which ones are favorites. Recently, I came across “aloo palak” and I was like, why didn’t I try it? So I took out the spinach I reserved to make palak paneer and converted into this dish. I had already precooked the potatoes, so that dish didn’t take time to get done. Spinach is chopped and sauteed, and unlike many other dishes using this ingredient, here we use it straight up, instead of grinding it into a paste. It is an easy curry to make sure that you have dinner on the table. Off to the recipe…
Aloo Palak | Potatoes with Spinach
- 2-3 potatoes 300-400 gm approximately
- 1 tbsp ghee use oil to make it vegan
- A fat pinch of hing
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 bunch spinach chopped and cleaned
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1/4 tsp coriander powder
- 1/4 tsp garam masala powder
- 1 tsp kasuri methi crushed
- Salt to taste
- Peel and boil the potatoes till almost cooked. Drain and set aside.
- In a saucepan, heat ghee. Splutter the cumin seeds.
- Add the hing and ginger garlic paste and saute for a few seconds.
- Add the chopped spinach and saute till just wilted.
- Add in the turmeric, red chilli, black pepper and coriander powder and saute till raw smell is gone.
- Add in the cooked potato, toss well to coat. Sprinkle in some salt and water.
- Cook on simmer for five minutes or till the curry is cooked.
- Sprinkle the garam masala powder and kasuri methi, toss well and serve hot with chapathis.