Lasooni Aloo Palak | Potatoes cooked in spinach gravy

Lasooni Aloo Palak  – Potatoes cooked in garlic flavoured spinach gravy.

Spinach (Palak ) is the most frequently used leafy greens in my kitchen. It is full of flavour, nutrition and is a wonderful ingredient to cook with.  I use spinach to make parathas, puris, gravies, dals, pakodas, dhoklas, rice dishes and so on. Some of the spinach recipes on this blog are Palak paratha, Palak puris, Palak rice, Palak Khichdi, Palak dhokla, Palak pakodas, Moong palak cheela, Oats Palak paratha, Chana dal palak, Egg spinach wrap, aloo palak cutlets, palak pakodi kadhi, lasooni palak, palak paneer and  Lasooni Corn Palak.

Today’s recipe is Lasooni Aloo palak. Potatoes are cooked in a flavorful spinach gravy with a generous amount of garlic added to it. This gravy pairs well with rotis, lachcha parathas and jeera rice. Here’s the recipe:

Ingredients

1 big bunch (300 gms) of spinach (palak)
8 to 9 large cloves of garlic (lehsun)
1 inch ginger, chopped (adrak)
1 large onion, cut into thin slices (pyaaz)
2 small tomatoes, finely chopped (tamatar)
2 to 3 green chillies (hari mirch)
1 cup coriander leaves (hara dhaniya)
4 medium sized (250 gms) potatoes (aloo)
4 tbsp oil (tel)
½ tsp turmeric powder (haldi)
½  tsp red chilli powder (laal mirch)
2 bay leaves (tej patta)
2 to 3 cloves (laung)
1 tsp cumin seeds (jeera)
1 tsp coriander powder (dhaniya powder)
1 tsp garam masala
salt as per taste (namak)

For the tempering

1 tsp oil (tel)
2 to 3 large cloves of garlic (lehsun)
½ tsp asafoetida (hing)
½ tsp red chilli powder (laal mirch)

Method

• Boil the potatoes in a pressure cooker for 2 whistles and keep aside. The potatoes should be parboiled and not overcooked.
• Wash spinach and chop them. Keep aside.
• Heat 2 tbsp oil in a pan.
• Add chopped garlic and saute for few seconds.
• Add chopped ginger and saute.
• Add onion slices and green chillies.
• Saute till the onions turn golden brown.
• Add chopped spinach and saute for few seconds.
• Add coriander leaves and mix well.
• Cover the pan, turn off the heat and allow this to cool down.
• Once cooled, blend to a fine paste. Keep spinach puree aside.
•  Peel the potatoes and chop into medium sized pieces.
• Heat 1 tbsp oil in a pan.
• Add ½ tsp turmeric powder, ½ tsp red chilli powder and a pinch of salt. Mix well.
• Add potato cubes and saute.
• The potato cubes should be coated well with the masala. Keep this aside.
• Now, heat 1 tbsp oil in a pan.
• Add bay leaves, cloves and cumin seeds.
• When the seeds start crackling, add chopped tomatoes.
• Saute till the tomatoes turn soft.
• Add spinach puree and mix well.
• Add salt, coriander powder and garam masala. Mix well.
• Add masala coated potatoes and mix.
• Cover and cook for 2 to 3 minutes.
• In the mean time, heat 1 tsp oil in a small pan for the tempering.
• Add chopped garlic, hing and red chilli powder.
• When the ingredients start spluttering, pour the tempering into spinach gravy.
• Lasooni Aloo Palak is ready to be served.

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