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Discover all the most effective ­­­Aloo Palak Subzi/Spinach and Potato Curry recipes on the web within the one cease site that's cooking information. Whether you're on the lookout for a formidable appetizer, an elaborate meal, or a quick and simple ­­­Aloo Palak Subzi/Spinach and Potato Curry , you will discover the recipes and advice you want. We provide you only the perfect ­­­Aloo Palak Subzi/Spinach and Potato Curry recipe here. We also have wide variety of recipes to try.

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We hope you got insight from reading it, now let’s go back to ­­­aloo palak subzi/spinach and potato curry recipe. You can have ­­­aloo palak subzi/spinach and potato curry using 15 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare ­­­Aloo Palak Subzi/Spinach and Potato Curry:

1. Use Palak
2. Take Potatoes peeled and cubed - 2
3. Take Green chili – 2
4. Get Garlic (optional) – 3 cloves
5. Prepare Salt to taste
6. Take Oil - 3 tbsp
7. Take Onion finely chopped – 1
8. Provide ginger Grated - 1 tsp
9. Use green chili Finely chopped (optional) – 2
10. Prepare Jeera powder – 2 tsp
11. Provide Aamchur – ½ tsp
12. Take Turmeric Powder –
13. Take Methi Kasoori - tbsp1.
14. Take Garam Masala – ½ tsp
15. Take Cream butter and or melted

Steps to make ­­­Aloo Palak Subzi/Spinach and Potato Curry:

1. Wash, clean and chop the palak. In a saucepan with very little water, cook the garlic and green chili on low heat for a minute. Add the chopped spinach and salt and cook covered for min, stirring a couple of times. The palak will leach water which will help the greens not to stick to the pan. Once the spinach is cooked, remove from heat. Cool and then grind the palak to a rough consistency (hand blender is ideal) with very little water. Save any extra cooked water to use when cooking the spic…
2. 2. Cook the peeled and cubed potato pieces in water with salt and turmeric and set aside. (Note: to retain the firm edges you can deep fry the potatoes for a min and then follow the above cooking instruction)
3. 3. 1 tbsps Heat a saucepan with oil, add the chopped onions, chopped chili and grated ginger. Stir fry on medium heat until the onions turn pink and soft. Now add the jeera powder, turmeric powder, amchur and water and stir fry the spices on low flame for a minute.
4. 4. Add the ground palak, kasoori methi and adjust the salt and continue to cook for another 10 min or until the gravy is thick.
5. 5. Toss in the garam masala and cooked potatoes and stir in the cream. Remove from flame. Add a pat of butter on top and serve hot with chapatti, bread or rice.
6. Note: You can substitute potato with corn, peas or paneer and aamchur with 1 chopped tomato to be introduced after the onions turn soft. Once the tomatoes turn mushy add the spices.

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