Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, alu palak. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Alu Palak is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Alu Palak is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook alu palak using 17 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Alu Palak:
- Take Palak Prep
- Get 500 gms spinach
- Make ready 4 garlic cloves whole
- Get 1 inch ginger, peeled
- Get 4 green chillies (+/- 2 for spice adjustment)
- Make ready For the gravy
- Take 2 cups diced onions
- Prepare 2 & 1/2 cups puréed tomatoes
- Get 6 garlic cloves minced
- Prepare 1/2 inch ginger minced
- Make ready 1 tsp hing
- Make ready 1 tbsp cumin seeds
- Make ready 2 tbsp red chilli powder (+ / - 1 for spice adjustment)
- Make ready 1 tbsp garam masala
- Take 1 tbsp haldi
- Prepare 1/2 inch ginger sliced into small thin slices
- Get 2 cups diced potatoes
Instructions to make Alu Palak:
- In a vessel, bring water to boil
- Add the spinach in the water, cover and cook for 1 minute
- Strain the hot water and immerse the spinach in cold water, the cooking process must stop at this point
- Add the spinach, green chillies, ginger and garlic (from spinach prep section) to a mixer and make a smooth paste (add as little water as possible to make the paste)
- Keep the paste aside
- Boil the diced potatoes until they are just undercooked (1 whistle in a cooker should do the game)
- Shock the potatoes by immersing then in cold water, the cooking process should stop for the potatoes to ooze out excess starch
- Take a pan, heat oil
- Shallow fry the parboiled potatoes until they are golden in colour
- Keep the potatoes aside
- Take a wok / kadhai and heat oil
- Add hing
- Add cumin seeds and wait for them to sizzle
- Once they start sizzling, add the minced garlic and ginger (not the sliced)
- Fry until the aroma fills up (1 minute max)
- Add diced onions and fry until they are translucent
- Add all spice powders and stir well for 30 seconds
- Add the tomatoes, followed by salt and stir for 1 minute
- Cover and cook the tomatoes until they ooze out the oil from the dish (keep stirring in between)
- Add the sliced ginger and stir for 1 minute
- Mix the spinach paste we made in the wok
- Cover and cook for about 12 minutes, tasting the dish after about 10 minutes to ensure the raw taste of ground chilli and garlic is no longer dominant
- Add the potatoes and cook on slow heat for 3-4 minutes more
- Enjoy the serving along with some roti and / or jeera rice
So that’s going to wrap this up with this exceptional food alu palak recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
