Make Aloo Palak

Aloo palak is a Punjabi delicacy which is very easy to make.

Ingredients

Poke potatoes with a knife/fork & make tiny holes on them. Sprinkle salt over it.
Microwave them for about 5 minutes.
Peel the potatoes later & cut them into the desired shape.
In a pan add little oil & heat. Place the potato pieces in the pan & roast them on all sides. Keep them aside & prepare the gravy.

Poke potatoes with a knife/fork & make tiny holes on them.
Pressure cook the potatoes in a pressure cooker by adding little salt & turmeric powder.
Peel the cooked potatoes & cut them into the desired shape.
In a pan add little oil & heat. Place the potato pieces in the pan & roast them on all sides. Keep them aside & prepare the gravy.

Use a pan, heat oil & add cumin seeds (jeera), cloves, pepper, cinnamon, coriander & turmeric powder. (medium flame)
Add onions & fry until they sweat.
Add ginger-garlic paste & sauté for a minute.
Fry the palak (spinach) separately for 3-5 minutes, make a paste out of it and then add the paste to the gravy under preparation.
Add chili powder, garam masala & salt.
Mix well & then add tomatoes along with curd (or fresh cream).
Cook till the tomatoes become soft/get cooked well in the pan.
Let the mixture in the pan cool down completely.
Grind the mixture to a thick fine paste.
Put the mixture back into the pan & cook on medium flame.
Add the potato pieces & water. (Addition of water depends on how the potatoes are to be cooked. If they were microwaved or pressure cooked & fried, add little water else a little more)
Cook for 5 minutes & remove from fire.
Garnish with fresh coriander leaves, raw onion, kasoori methi or roasted cashew nuts or almonds.

Poking the potatoes with the fork is done so that the masala penetrates into the vegetable.
Fry the palak separately, make a paste out of it & then add it to the gravy.
Fresh cream can be used along with curds.