The earliest memories of Aloo Palak dates back to my school lunch box, when my mother would whip up quick vegetable delight which would be devoured with generous bites of chapatti carefully wrapped in foil paper to preserve their warmth.Due to lack of time, ma would just mix the spinach with the potatoes , instead of turning it into the spinach into a puree and over the years, I have grown fond of this taste so much so, that I would prefer to eat my spinach this way , it gives a rustic look 😀
- Palak (Spinach)- 400 gms
- Potatoes-4-5 chopped into medium to large cube
- 1 onion – finely chopped
- 4 green chillies – low to medium spiced
- 1 tsp grated ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- Salt as per paste
- 1tsp Garam Masala
- 1 tsp Red Chilly Powder
- 3 tbsp oil
Heat a heavy bottom pan or kadhai, add the cumin seeds, once they start to splutter, add the onion and the green chillies and saute for a while, then add the ginger the paste, continue to saute.
Next add potato cubes & a tsp of salt & mix well. Add the turmeric and the garam masala and the red chilly powder.
Cover with a lid, & let it cook on medium flame. Keep stirring in between to avoid the potatoes from getting burnt.
When the potatoes are half cooked, add chopped spinach & add about 2 tbsp of sugar, this retains the colour of the spinach.
Once the spinach leaves are wilted & potatoes are completely cooked . Serve with warm rotis.