Combination Dinner - 2 - Aaloo Palak (Boiled Potatoes in Spinach Gravy)

This is a series of 3 receipes so the introductory paragraph for all three is the same. 

Been a longish time since the last post. I do hope that this series of posts will help a lunch / dinner too many !! 

Some dinner receipes just click. You know what i mean ? The combination of flavours and textures prompts you to go for second helpings. Yesterday's dinner was just that - simple yet a perfect combo. 

While you can certainly try out each of these receipes separately with other accompaniments, this combination of peas pulao (green peas rice), aaloo palak (boiled potatoes in spinach gravy) and kerala chicken curry is a delight to the palate. 

Receipe 2 - Aaloo Palak (Boiled Potatoes in Spinach Gravy)

Ingredients:
1 Bunch of Spinach (Palak) - washed well
3 largish potatoes - boiled until they are slightly undercooked *
2 tsp oil
1 large onion - chopped finely
1 tsp ginger garlic paste **
2 medium tomatoes - chopped roughly (puree if you prefer)

1 1/2 tsp corriander powder

1/2 or 1 tsp red chilli powder (i used 1/2 tsp)
Salt to taste
1 - 2 tbsp fresh cream
1 tsp garam masala (indian curry powder)

Note:
* (if you over boil potatoes they will start disintegrating into the gravy (2 whistles in an indian pressure cooker is just right)

** (if not using readymade, then use about 5 fat cloves of garlic and 1 inch piece of ginger and make a paste with pestle and mortar)

Method:

The spinach (palak) can either be steamed or blanched in water for approx. 7 - 10 mins. If blanching, kindly do not throw away the water, it can be used in the gravy and any more can be used up in soups. Once the spinach is cooked this way, cool it down and then puree it in a blender / mixie. Keep aside.

Peel the boiled potatoes and cube them into bite sized pieces - not too small.

Heat a wok (kadai) and add oil. Once the oil is heated, add the finely chopped onions followed by the ginger and garlic paste. Fry for 2 minutes. 

Then add in the tomatoes (or puree if you wish) and fry for a minute or 2. Ideally this is where the discerning indian housewife will keep the stove on low heat and stir this base mixture over and over again until the oils start oozing out. 

Well, if thats the way you prefer it, go ahead, it surely will taste far better. But since i hardly ever have the patience, its a 2 minute fry and then add the corriander and chilli powders. Fry these for about 1/2 minute and then add in the spinach puree. Add about 1/2 cup of water (or the reserved water if spinach was blanched). Mix well, reduce the flame to low and let the gravy come to a gentle boil. 

When the gravy starts boiling, add salt to taste then add the cubed potatoes and fresh cream. Stir gently. When the gravy comes to a boil once again, its time to switch off the stove. Sprinkle the garam masala (curry powder), take the curry off the stove, place a lid on it and keep it aside for atleast 15 minutes prior to serving. 
Just before serving stir the gravy once.   

This gravy can be enjoyed with rotis/ chappatis (indian flat bread) or plain rice too. Serve it with the other two receipes for a nice meal. 

(oops....the peas pulao n aaloo palak were nearly over when i remembered to click this snap. thankfully the chicken was made in excess quantity)

You may want to add a few drops of lemon juice, if you feel the need for some more acid - though 2 tomatoes do the job very well.

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