Adarki Aloo Palak | Ginger flavoured Potato and Spinach Curry
I had 2 bunches of fresh spinach with me and after making spinach stir fry, some palak dal I was thinking what to do with the rest of spinach and then I saw adarki Aloo Palak at Anu place & tempted to try it. I do make almost same way aloo palak but adding ginger was something very tempting and it added kick to the dish. I also shared this dish with my friend which she loved it along with her family. I'm sure going to try this again and enjoy with some hot pulkas. The list of ingredients may look long but it's quite an easy recipe and most of the ingredients easily available in our pantry and ya I did made few changes in the recipes.
Serves ~ 3-4 people
Spinach - 1 bunch
Potato - 1 big or 2 medium
Onion - 1 large
Tomato - 1 medium
Ginger - 1/4 cup julienne OR use little less
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp
Green Chillies - 3-4
Ginger-Garlic Paste - 1 tsp
Whole Red Chili - 1
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - 2 tbsp
Salt - to taste
1. Chop green chillies, tomato. Chop onion half into large chunks and finely chop another half.
2. Heat a pan; add 1tsp of oil followed by cumin, coriander seeds. Once starts cumin tracks, add large onion chunks and ginger-garlic paste and sauté until onion becomes pink. Now add tomato and cook until tomato becomes soft.
3. Add cleaned, washed spinach (I use the stems too) and sauté for 3-4 minutes or until it gets wilt a little, do not overcook, off the flame and allow the mixture to cool and grind it into smooth puree.
4. Meanwhile boil the potato in pressure cooker or microwave for 6-7 minutes, peel, chop and keep aside.
5. In a pan heat 1tbsp of oil, add whole red chilli, ginger and sauté until ginger becomes light brown. Now add finely chopped onion sauté until onion becomes pinkish.
6. Add potatoes and cook for a minute, add salt and spinach puree mix everything well.
7. Now add turmeric, red chilli and garam masala powders and cook for 4-5 minutes in medium heat or until the curry comes together.
This curry becomes thicker once we off the flame and goes well with roti/paratha.
Have a nice day ~~