Introducing

ALOO PALAK CURRY

Instructions

  • Take potatoes and make them into half or 4 parts if they are really big and boil them with little turmeric
  • After they are perfectly boiled, peel them off and chop them into pieces of medium size or as you wish, but make sure they are perfect but not very smooth or mushy.
  • If you're doing PALAK PANEER, take paneer and cut into small or medium cubes and fry them in little butter on a pan (this is optional)
  • Meanwhile, chop 1 or 2 onions as per the potato quantity
  • Chop palak well and keep it aside
  • Add oil in pan
  • Add mustard seeds
  • Add cumin seeds
  • Add 2 or 3 dry chillies
  • Add curry leaves
  • Add asafetida
  • Add 1 big spoon garlic paste or crushed garlic cloves
  • Add onions and salt and keep the lid on in medium flame
  • Add palak and mix it after onions are done
  • Close the lid in medium flame
  • Add chilli powder as much as you want
  • Add 1 spoon dhaniya powder
  • Add more than half spoon jeera powder
  • Add some water and make a tight gravy
  • Add potato and mix it and keep the lid on
  • Add salt and some water if required and coriander
  • Get a thick curry and let it settle

Notes

Tip:You can also add palak and coriander paste which gives you good gravy, it is the same exact process for PALAK PANEER also but YOU SHOULD ONLY ADD PALAK PASTE but NOT chopped palak for paneer recipe, also in oil at the beginning, add whole spices (cloves, cardamom, cinnamon, biryani leaf, star anise, etc.) or garam masala in the gravy for Palak Paneer.