I recently went to a potluck where one of my friend had brought this dish. It was so creamy and literally melt in the mouth curry. Wow.! I really don't have enough words to praise this but it was the best palak dish I had. She just got the palak gravy and we had it with rice and an ample amount of ghee. It was an absolute delight by itself and everyone kept asking for more. She was so kind enough to share her recipe and also mentioned that this was done only during special occasion. The addition of cashews and cream make it really rich. So for a regular fare, we can keep it simple and make this when you have people over for dinner. Palak Paneer might be everyone's favourite dish but for today, its the aloo palak.
- 6 Cups tightly packed Spinach leaves about 300 gms
- 2 small sized potaoes peeled and cubed
- 1 green chilli
- 1 garlic clove
- a small piece of ginger
- 1 Small sized Onion cubed
- 1 tablespoon Whole cashews
- 2 tablespoon Butter
- ½ teaspoon Cumin seeds
- ½ teaspoon Garam Masala
- Salt as per taste
- Cream as needed
- Blanch the spinach. Add it in hot water for about 3-4 minutes and immediately put it in the cold water. Also add a teaspoon of sugar while it boils. Then strain the leaves (reserve the water) and along with garlic, ginger and green chilli, blend it to a smooth paste in mixer.
- In the same saucepan, add the onions, and cashews in water. Let it boil for about 15 minutes until the cashews and onion soften. Remove the ingredients (reserve the water) and make it into a smooth paste.
- Meanwhile, in a kadai add a teaspoon of oil and you can sear the potatoes. Keep turning until it becomes golden brown on all sides and is cooked.
- In a kadai, heat butter on a medium flame and add the cumin seeds. Once it splutters, add the cashew onion paste and fry it for a couple of minutes.
- Then add the spinach puree and stir it. If it is very thick, add some water. Let the mixture cook for another couple of minutes.
- Once the raw smell of the ingredients is completely gone, add the aloo.
- Mix it and keep it for another couple of miutes and turn off the flame. Just before switching off, add cream and turn it off.
- Blanching the leaves and adding a teaspoon of sugar, aid in retaining the green colour.
- The consistency of the gravy should be slightly thick. It should properly coat the back of the spoon.
- You can also add paneer to this instead of aloo or have the spinach mix as such with rice and ghee.
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Gravy looks smooth and creamy. Finger licking dish!!
Annu Swamy says
Wow! Adding cashew paste in spinach is very interesting. Got to try this one.
Chef Mireille says
love the color and creamy consistency of the gravy
Sandhya Ramakrishnan says
How smooth and creamy the gravy is and love the bright green color.
vaishali sabnani says
That green looks beautiful..nice combo with aaloo.
Smruti Shah says
Aloo Palak is my favorite green curry. Seeing your post I realized I do not have it on my blog yet! I loved your version and amazing pictures.
Pavani N says
Adding cashews adds flavor and great texture to any dish. Your palak aloo looks like it's on a restaurant menu card 🙂
Archana Potdar says
Nisha this is delicious. Absolutely love it.
I love this palak too..lovely colour!
Archana Vivek says
Priya Suresh says
Very catchy and prefect looking aloo palak, too delicious.
Varadas Kitchen says
Even in the picture you can see the rich creamy texture of the gravy. Nice one.