Aloo Palak Gravy


Lightly roasted potatoes in spinach, onion and tomato gravy. The gravy is very creamy, as it has cashew paste in it..A very good gravy to go with soft phulkas. A very easy recipe, and gives you the just-like-restaraunt taste. Made a mild spiced version of this gravy, and the kids (who refuse to go near any greens ) just loved it !

Ingredients :

  • 1 cup spinach leaves, cleaned and blanched.
  • 1 medium sized onion.
  • 2 tomatoes.
  • 9-10 cashews soaked in water for a couple of hours.
  • one large potato.
  • 1 tsp ginger garlic paste.
  • 1 tsp garam masala.
  • 2 tsp jeera powder.
  • 1 tsp red chilly powder.
  • 2 tbsp oil.
  • Salt to taste.
  • Coriander leaves to garnish.
Method :
  • Boil the potato, peel and chop into cubes. Roast them in oil, add the required salt at this stage.
  • Make a paste out of the soaked cashews. 
  • Grind the blanched spinach,onion and tomato separately.
  • In a wok take some oil, and add ginger garlic paste. Fry for a minute.
  • Now add the onion paste, and cook for around 2 minutes.
  • Next add the tomato paste and let it cook for 2 minutes.
  • Add the spinach paste and cashew paste and mix well.
  • Add a little water if the gravy looks too thick.
  • Add garam masala, jeera powder and salt and mix well.
  • Last add the roasted potatoes, and let the gravy simmer for a while.
  • Garnish with coriander leaves and serve hot with phulkas.

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