Fresh & crispy chinese palak and aloo
Aloo in Palak Gravy or simply aloo palak is a very popular dish in India. Palak is seasonal and taking advantage of this iron rich, dark green leafy vegetable is a must; at least in my family. So, I keep up the tradition and cook palak whenever I find it fresh. These days I find really scrumptious palak in the farmer’s market. They are truly a feast to my eyes before a feast to my mouth. I bought the chinese version. Yes, chinese spinach or chinese palak has a thick, fleshy, dark green leaves as compared to the Indian version and after I saw them this weekend, I could not pass it on. So, aloo in palak gravy became our meal.
Recipe: (For 4- 6 people)
1 bunch palak
8 – 10 round baby aloo, cooked and peeled
1 medium size onion, chopped
1 medium size tomato
Green chilies as per taste
1 tbsp dhania powder
2 tsp mirchi powder or per taste
1 tsp haldi powder
Salt to taste
1 tbsp oil
2 tsp jeera
Pressure cook the palak with little water. Add a little oil and sauté the onion and green chili. Now, purée the mixture with cooked palak and tomato. Use the water used to cook the palak while puréeing. Heat oil in a skillet, add jeera and let the aroma infuse. Then add the boiled aloo, spices & sauté a little bit and then add the palak purée. Bring it to a boil. Serve hot with a side of Naan or Roti.
Aloo in palak gravy with Naan bread
TIP: You can add ginger & garlic while sautéing the onions and purée it along with palak. Also, you can add cream in the end for extra flavor.