Aloo Palakindian Potato And Spinach Curry Food

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)

Steps:

• Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
• Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
• Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
• Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
• Add spinach and potatoes,stir to combine,cook over low heat until thickend.
• Add cream or yogurt,Mix gently and cook for 2 more minute.

ALOO PALAK (INDIAN POTATOES & SPINACH)

Steps:

• In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
• Remove from the pan and blend to a fine puree and keep aside.
• In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
• Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
• Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
• Simmer for few minutes till the potatoes absorb the flavor.
• Add fresh cream if desired.

EASY POTATO AND SPINACH CURRY

Steps:

• Steam or boil the potatoes in salted water until very tender.
• Drain and set aside.
• In a large dutch oven put the oil, mustard seeds, and cumin seeds.
• Heat over high heat until the mustard seeds have popped for a few seconds.
• Quickly stir in the garlic.
• Reduce heat to medium.
• Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
• If the spinach is still half frozen, that doesn't matter, just add it anyway.
• Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
• When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
• Turn off heat and sprinkle with lemon juice.
• Gentle stir.
• Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH)

Steps:

• Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
• Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
• Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
• When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
• If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
• Taste and adjust seasoning as required then serve immediately.