Aloo Palak

Aloo palak refers to cooked potatoes simmered in a gravy of blanched spinach and tempered with spices. Some aloo palak recipes feature a runny gravy of spinach, this version of aloo palak incorporates gram/maize flour that helps thicken the gravy a bit.

Health Benefits

• Potatoes are a good source of potassium when eaten along with the skin. In fact, they rank higher than bananas in potassium content!
• Spinach contains an abundance of folate and also has considerable amounts on vitamins K, A, E, and C and minerals, such as calcium, potassium, phosphorous, and zinc. Spinach also aids lactation and improves gut health.

Ingredients

baby spinach: 1 bunch

medium-sized potatoes: 3

medium-sized onion: 1

medium-sized tomato: 1

ginger-garlic paste: 1 tsp

green chilis: 1 or 2

cloves: 3

turmeric: 1/4 tsp

asafetida powder: 1 pinch

garam masala powder: 1/2 tsp

How To Make Aloo Palak

1. 1. clean the potatoes well, dice in to medium-sized pieces, and pressure cook until half-boiled.

   Note: you may keep the potato skins intact; they are extremely nutritious and alleviate any gas that potato starch is likely to cause.

   1. In a pot, bring water to a rolling boil, place spinach leaves, cover with a lid and blanch the leaves for 5 minutes.
   2. Drain and immediately place blanched spinach in cold water for 3-4 minutes.
   3. Strain the spinach again, transfer to a blending jar, add green chilies, and blend smooth.
   1. Heat ghee/oil/butter in a wok, and sauté bay leaf, cloves, and cinnamon till they become aromatic.
   2. Add the chopped onion and sauté till translucent.
   3. Add ginger-garlic paste and stir till the raw smell goes away.
   4. Add chopped tomato and stir till the tomato pieces become soft and mushy.

   Note: At this point, the oil should start releasing from the mixture.

   1. Add the turmeric powder and asafetida and stir for 5-10 seconds.
   2. Add the spinach puree and mix well.
   3. Add gram flour/maize flour and whisk until no lumps are visible. The mixture starts to thicken. Add water if necessary.

   Note: you can also dissolve flour in 3-4 tbsp of water prior to mixing it with the spinach mixture.

   1. Simmer the gravy till the spinach is completely cooked.
   2. Add the cooked potatoes and simmer for 2-3 minutes.
   3. Sprinkle the garam masala powder & crushed kasuri methi (dry fenugreek leaves) and give the dish a quick stir.
   4. Serve aloo palak hot with rotis, chapatis, parathas, or rice.

   Trivia

   Spinach originated in Persian (present-day Iran) and introduced into Europe in the 15th century.

   Florence in Italy was the home town of Catherine de Medici, a lover of spinach, who married the King of France in the 16th century. And that’s why dishes that feature spinach are called Florentine in Italian cuisine!