Aloo palak - gravy
Alu palak gravy - A flavoured gravy which goes well with roti or jeera rice.
This gravy has the same consistency of palak paneer and Palak corn gravy. I have made it in similar manner. The palak is made into puree. The potato are boiled and roasted first and added to the gravy at a final stage.
Ingredients
Potatoes - 3 medium sized
Palak - 1 bunch (about 200 gms)
Tomato - 2 medium sized chopped
Onions - 3 medium sized
Garlic - 10 cloves
Ginger - 1 inch piece
Green Chilli - 3
Cashew - 10
Coriander powder - 1 tsp
Cream - 2 tbsp
Lemon juice - 2 tsp
Ghee - 1 tsp
For sauteing & making powder
Cloves - 3
Cinnanamon - 1 inch
Star anise - 1/2
Pepper - 5
Tej patta - 1 leaf
Method
Cut the potatoes into half and boil it in a pressure cooker with water and a pinch of salt. After boiling, make it into small cubes and roast it in a kadai using her less oil.
Take a small kadai and saute all the items under for sauteing and making powder. Saute it for 2 min and grind it into a powder using blender. Keep it aside.
In a vessel boil some water with salt added. When the water is heated, add the palak and heat for about 3 to 5 minutes. Drain it and place it in cold water. This is known as blanching palak. Put this into a blender and make puree.
In another mixie take ginger, garlic, green chillies, chopped onions and cashew nuts and make it into a paste.
Take a large kadai with 2 tbsp ghee. Add cumin seeds and allow them to splutter. Add the dry powder ( cloves, cinnamon, pepper etc). Saute it, add the ginger, garlic, onion, green chili, cashew paste. Saute it till the raw smell goes. Now add the tomatoes. Heat it till it becomes soft and mushy. Add the palak puree. Heat until the raw smell disappears. If the gravy is very thick add water to bring it to the proper consistency. Add the roasted potatoes. Add salt for taste. Just before removing the alu palak from heat, add the lemon juice. After removing you can add fresh cream. Serve hot with chapati, roti or jeera rice.
This gravy has the same consistency of palak paneer and Palak corn gravy. I have made it in similar manner. The palak is made into puree. The potato are boiled and roasted first and added to the gravy at a final stage.
Ingredients
Potatoes - 3 medium sized
Palak - 1 bunch (about 200 gms)
Tomato - 2 medium sized chopped
Onions - 3 medium sized
Garlic - 10 cloves
Ginger - 1 inch piece
Green Chilli - 3
Cashew - 10
Coriander powder - 1 tsp
Cream - 2 tbsp
Lemon juice - 2 tsp
Ghee - 1 tsp
For sauteing & making powder
Cloves - 3
Cinnanamon - 1 inch
Star anise - 1/2
Pepper - 5
Tej patta - 1 leaf
Method
Cut the potatoes into half and boil it in a pressure cooker with water and a pinch of salt. After boiling, make it into small cubes and roast it in a kadai using her less oil.
Take a small kadai and saute all the items under for sauteing and making powder. Saute it for 2 min and grind it into a powder using blender. Keep it aside.
In a vessel boil some water with salt added. When the water is heated, add the palak and heat for about 3 to 5 minutes. Drain it and place it in cold water. This is known as blanching palak. Put this into a blender and make puree.
In another mixie take ginger, garlic, green chillies, chopped onions and cashew nuts and make it into a paste.
Take a large kadai with 2 tbsp ghee. Add cumin seeds and allow them to splutter. Add the dry powder ( cloves, cinnamon, pepper etc). Saute it, add the ginger, garlic, onion, green chili, cashew paste. Saute it till the raw smell goes. Now add the tomatoes. Heat it till it becomes soft and mushy. Add the palak puree. Heat until the raw smell disappears. If the gravy is very thick add water to bring it to the proper consistency. Add the roasted potatoes. Add salt for taste. Just before removing the alu palak from heat, add the lemon juice. After removing you can add fresh cream. Serve hot with chapati, roti or jeera rice.
Comments
Post a Comment