- Potatoes - 1 large
- Spinach - 1 lb
- Turmeric powder -1/4 tsp
- Onion chopped - 1 no
- Green chilies, sliced - 4 nos
- Ginger-Garlic paste -1 tsp
- Coriander powder - 1 tsp
- Cumin Powder -1/4 tsp
- Whole Cashews - 10 nos
- Coriander leaves - few
- Garam Masala - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
METHOD:
- Peel the skin of potatoes. Chop them into cubes.
- Pressure cook chopped potatoes in water by adding enough salt and a pinch of turmeric powder for 3, 4 whistles.
- Wait for 20 minutes till the pressure goes away.
- Drain excess water from the boiled potatoes. Keep them aside.
- Dry roast cashew nuts in a pan.
- Add the roasted cashews into a blender and make a smooth powder of it. Keep it aside.
- Wash spinach (palak) leaves, chop it, and keep aside.
- In a deep pan heat 1 tbsp of oil.
- Add sliced green chilies and saute well.
- Add washed palak leaves with pinch of salt.
- The water which comes from the washed palak leaves is enough to cook it.
- Saute till the palak leaves become soft.
- Remove from the heat and allow it to cool.
- Grind them to a paste by adding few coriander leaves and enough salt to it.
- Keep the palak puree aside.
- Chop onion into small pieces.
- Heat 1 tbsp of oil in a deep pan.
- Add chopped onions.
- Fry till the onions turn to translucent.
- Add 1 tsp of ginger-garlic paste, 1tsp of coriander powder, 1/2 tsp of cumin powder and a tsp of garam masala. Saute for 2 minutes.
- Add palak puree, cashew powder & boiled potatoes which prepared and kept aside.
- Add a pinch of turmeric powder.
- Mash the potatoes and mix well.
- Taste it and adjust salt accordingly.
- Cover the pan with lid. Cook it for 10 minutes.
- Turn off the heat.
- Transfer the Aloo Palak curry to a serving bowl.
- Have Aloo Palak with Chapathi.
