Paalak-e-Aloo

A very famous and common dish found in the Northern part of India is Aloo Palak (Spinach puree with potato). This is my version of the yummy green dish, however I like to use chopped Spinach instead. Best served with freshly baked bread, this can also be used as a filling in sandwiches or burritos. Sounds different but tastes yummy. Skip the onion if you want to make non onion-garlic version

Ingredients

Paalak-e-Aloo / Spinach Potato Curry

• 1 bunch of spinach, finely chopped
• 1 big yellow potato, cut into cubes
• 1 onion, finely chopped (optional)
• 1 tsp Yellow Asafoetida Powder (for the non-onion garlic version)
• 1 tbsp, ginger chilly paste (green chillies preferred)
• 1 tomato finely chopped
• 1 cup Curd, beaten
• 1 tsp Turmeric powder
• 2 tsps Red Chilly Powder
• 1 tbsp Garam Masala
• Salt to taste
• 1 tbsp Ghee (Clarified Butter) or Oil

Paalak-e-Aloo / Spinach Potato Curry

Method

Paalak-e-Aloo / Spinach Potato Curry

• In a food processor, chop the spinach and keep aside.
• Heat ghee in a pan, add the ginger-chilly paste and onions and fry well.
• Add the potatoes, turmeric powder and salt and fry well till the potatoes are softened
• Add salt carefully, as spinach is naturally salty.
• Add the tomatoes and fry well till the tomatoes leave water.
• Add the red chilly powder, garam masala and let the gravy cook well.
• Add spinach and mix well until the spinach is cooked. 
• Do not cover the vegetable, to retain the green color of the spinach
• Serve hot with Rotis or refrigerate for a day or two to use as a filling.

Lunch Thali