Palak aaloo is a recipe made with a tadka of garlic and red dry chili. These type of sabji’s are made on the north side of India. But nowadays it is not limited to only north, it has spread the worldwide.
Palak (spinach) taste’s good when it is in its original form. Mixing a lot of herb or spices can destroy its original flavor. I will give you one secret to enhance the palak(spinach), in whatever style you make can be applied.
I like sabji’s which give its own tasty flavors. This recipe is as simple and gives palak flavor as it is.
6 to 8 cups to palak
6 red small potato boiled ( any small potato can be used), peeled
2 green chili
1 small onion
3/4 cup coriander leaves
2 tsp ginger garlic paste
4 clove of chopped garlic
2/3 dry red chili
1 tsp cumin seeds
1/2 tsp of asafoetida
1 tsp of turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chili powder
1 tbsp butter
2 tsp of oil
3 tsp dry methi leaves(kasoori methi).
- Heat kadai and heat 3/4 tbsp of butter and oil
- Add jeera and 2 chopped garlic clove.
- Put potato and fry till it gets light brown and crisp coating on it. add salt and coriander, cumin powder and chili powder.
- toss two minutes on medium flame, remove potato and in the same kadai add chopped onion and ginger garlic paste.
- Add puree of palak. ( blanch palak, strain and add chili 1/2 of the coriander leaves and make puree). A secret tip is that mixing coriander leaves will give palak authentic flavor.
- cook for two minutes and add fried potato to it.
- In tadka pan add remaining butter, let it heat well.
- Add cumin seeds, asafoetida, 2 cloves chopped garlic and dry red chili.
- Pour in the gravy. This will give authentic taste to it.
Please comment below and let me know you liked it or not.