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Aloo Palak / Aloo Saag

Aloo Palak
When we talk of healthy food, leafy greens top the list. Among all, spinach or palak is the most nutritive and is easily available. At least once a week, these healthy leaves are cooked in my kitchen, either in the form of Palak Parathas, Chana Palak or the good old Palak Paneer or today's Aloo Palak. Potatoes, which are mostly loved by all, make a tasty addition to these greens.

Ingredients:
Spinach/Palak Leaves - about 6 cups
Potatoes - 2 big
Onion - 1 medium
Canned Tomato Paste - 1/2 cup
Green Chillies - 4
Ginger/Adrak - an inch piece
Garlic - 3 big cloves
Cumin/Jeera Seeds - 1/2 tsp
Chat Masala - 1/2 tsp
Kabab Masala or any other spice mix - 1/4 tsp
Cayenne Pepper/Red Chilli Powder - 1/4 tsp
Kasuri Methi/Dry Fenugreek Leaves - 2 tsp
Salt
Oil

How to cook Indian Aloo Palak Masala:
  • Preheat the oven at 400 degrees F. Line a baking tray with aluminum foil. 
  • In a mixing bowl, add 1 tbsp oil, salt to taste, kabab masala, chat masala and cayenne pepper. Instead of kabab masala, you can use any other spice mix like garam masala, pav bhaji masala.
  • Peel the potato skin and dice it into bite size cubes. Add diced potatoes to the bowl, mix and spread it over the baking tray. Bake for 15 - 20 minutes or until potatoes turn golden brown and are cooked.
  • I have used Russet potatoes here, but you can use baby potatoes as well.
  • You can roast the potatoes in a pan on a stove top as well. Or, to reduce calories, you can add boiled potato cubes. Make sure you do not overcook the potatoes.
  • Finely chop onions. Puree spinach leaves, green chillies, ginger and garlic to a smooth paste. Add little water if required. You can add tender stems as well.
  • Heat about 1 tbsp oil in a pan. Add cumin seeds and after few seconds, add onions. Sauté until onions soften. Add tomato paste and sauté for a minute or so. Now add the spinach puree and cook it covered.
  • In case you are using fresh tomatoes, 2 medium size tomatoes would be enough.
  • Add salt to taste, baked potatoes, crushed kasuri methi leaves and cook it covered until you get the desired consistency.
  • You can also add a dollop of yogurt/dahi or some milk cream/malai or some whipped cream for a richer gravy/sauce.
Serve Aloo Palak Sabzi with roti, naan or rice.  Enjoy it with lemon and raw onions if you like.
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