Preparation To Make Simple Aloo Palak Sabzi

• Assemble all ingredients together to avoid last minute rush.
• Boil potatoes in a Pressure Cooker or Cookpot till they are tender. Do not overcook them as they will crumble while cooking. Chop them into small cubes or crush them with your hands(DO NOT MASH).
  
• Crush ginger and garlic in a Mortar Pestle.
• Wash and finely chop onion, green chillies. Make puree of tomato in the Blender.
• If using fresh spinach, rinse thoroughly in running water and drain all the water from it. Keep aside.

Cooking To Make Simple Aloo Palak Sabzi

Blanching Spinach

• Boil 2- 3 cups of water with some salt in a Saucepan or Cookpot over high flame to a rolling boil.
• Switch off the flame and immediately add the rinsed palak in it.
• Cover with the lid and blanch the spinach in the water for 1-2 minutes.
• Drain the water and immediately transfer the spinach in the cold water for a minute.
• Drain the water again and blend the spinach to a smooth puree in a Grinder or Blender.
• If you are using frozen Palak then you do not need to do blanching. Simply defrost palak before using.

Aloo Palak with Fresh Palak/Spinach

• Now, heat oil in a Frying Pan or Kadai over low heat and add crushed ginger garlic paste in it. Sauté for few seconds so that raw aroma of garlic goes away.
• Now, add chopped onions and stir often until onions turn light brown.
  
• Add the tomato puree and green chillies and sauté till the oil starts releasing from the mixture and separate from the sides.
• Now, add asafoetida, cumin seeds, turmeric powder, red chili powder and coriander powder. Mix and sauté for 8-10 seconds.
• Add the spinach puree and mix well.
• Now, add 1 cup of water or as required. Season with salt according to taste. Adjust the consistency of the curry by adding more or less water.
• Simmer the curry till the spinach is cooked properly over low flame. Be careful as curry will splutter so cover it with lid. The curry will slightly thicken.
• Once the spinach curry is cooked, add chopped potato cubes in it and mix gently.
• Then, let it simmer for another 2 to 3 minutes.
• Sprinkle the garam masala powder and if desired, add cream from the top.

Aloo Palak with Frozen Palak/Spinach

• If you are using frozen spinach, simply defrost it before using for the recipe.
• Add potato cubes in the onion tomato masala and mix well. Potatoes should be coated well with the masala.
• Now, add defrosted palak in it and mix well for 2-3 minutes.
  
• Add 1-1.5 cups of water in it and simmer for 3-5 minutes on low heat.
• Sprinkle Garam masala powder and crea.
• Serve Indian style Aloo Palak hot with roti, chapati or paratha or jeera rice.