Aloo Palak Gravy - Spinach Aloo Recipes- Keerai

Ingredients

• Spinach/Palak -1 bunch
• Baby potatoes - 10-12
• Turmeric powder -1/4 tsp 
• Chilli powder -1 tsp
• Cinnamon -1 inch piece
• Butter/Oil -2 tbsp
• Salt

For grinding

• Small Onion – 3
• Ginger -1 inch piece 
• Garlic - 6 cloves 
• Green chilli -1
• Tomato -1

Preparation

• Clean and wash spinach leaves. Boil the potato and remove the skin.
• Make a paste of all the grinding ingredients.  
• Now boil 2 cups of water in a pan and cook the spinach leaves for 4-5 minutes, add a pinch of salt and sugar, then allow to cool, filter the water and grind the leaves as paste. Stained water can use for gravy.
• Now heat the pan with oil and add Cinnamon, grounded spice paste, saute until the raw flavour goes, then add turmeric powder, chilli powder, salt and saute for 5 mins.
• Now add the spinach (palak) paste and mix well and cook for 3-4 minutes. Now you can use the palak filtered water according to the thickness you want.
• Finally, add the boiled potatoes and cook for 3 minutes on low flame. Check the salt according to your taste.
• Ready to serve South Indian special Aloo palak with chapathi or rice.
• Enjoy the taste of south Indian samayal recipes.
• Simply and easy to cook recipes.

Note: Boiled potatoes can saute separately with little for few mins. And then add it in the gravy. Or you can add without saute (your option)

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