Aloo palak is a popular dish in north India. It goes perfectly with warm rotis for dinner. This green gravy is well seasoned wih spices and made just right for your taste buds. You may or may not puree palak while making aloo palak. However, I have pureed it, giving no chance of removing spinach from the plate, and hanging on the edges 🙂 Usually Tanu does this.
First the spices are crackled in the hot oil. Then onion, ginger garlic paste and tomatoes are sauted in the oil, in turns. Next potatoes are added and cooked for a while. Finally the green beauties are pureed along with green chilis and added to the cooked potatoes. This is further cooked for a couple of minutes more. Then you could devour this Indian spiced gravy with rotis or phulkas.
The fabulous green color is sure to attract all the Popeye lovers. Even if they dislike spinach, this dish would make them try it. When you puree it, you give them no chance of taking it off. Be a smart Mom.. 🙂