486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)

This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins

Servings   :              4 People

Cooking Time:         30 Mins  

Recipe Category:     Vegetable Sabzis

Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups

Boiled Potato              -      4 Nos.

Oil   for fry Potatoes           2 Tablespoons

Salt                                    To Taste

Sugar                                 1 Teaspoon

FOR GRAVY

Fresh Cabbage                    1 cup

Tomato Puree                     ½ cup

Coconut Paste                     3 Tablespoon

Red Chili Powder                 1 Teaspoon

Coriander Powder                1 Tablespoon

Garam Masala Pow               1 Teaspoon

Ghee                                   2 Teaspoon

Cumin Seeds                        1 Teaspoon

For Decoration

Cream                                 1 Tablespoon (Optional)

   

METHOD:

For Spinach Puree: 

• Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.

 For Cabbage Paste:  ,

•  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    

•  Grind the fresh coconut with 1 table spoon of water . Keep aside.

Fry Potatoes:   

• Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY

• Assemble ingredients for the gravy.

• Heat ghee in a pan, add cumin seeds.

• 
  
• Add cabbage paste, tomato paste and cook for a minute.

• Mix in spices and cook for another minute.

• Add coconut paste and cook for 1 minute until oil starts to separate.
Mix it well.



• Pour in coarsely grounded palak.

• Mix it Well.

• Add the fried potatoes.

• Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

• Feel free to add cream on top.

Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.

485: Vazhaithandu Thoran/Banana Stem Poriyal

Banana plant is one of the most useful plant. No part of this plant is a waste. Not only the fruit, but it's flower or leaf and even the stem!.  The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

• Helps detoxify the body
• Rich source of fiber and helps in weight loss.
• Vitamin B6 helps in production of hemoglobin and insulin.
• The Banana Stem juice also relieves ulcers, burning sensation and acidity.

Ingredients:
Tender Banana stem                    3” inch
Finley chopped green chilies       2 tbsp.
Grated ginger                                 1 Tbsp.
Curry leaves                                    1 stem
Coconut oil                                      1Tsp.
Lemon Juice                                    1 Tbsp.
For Seasonings:
Coconut oil                                      1 Tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                        ½ Tsp.
Chenna dhal                                    ½ Tsp.  
Red chillies                                      2 no.
Asafetida powder                          1/8 tsp.
Grated Coconut                             2 Tbsp.

Method

• Wash and discard the outer cover of banana stem and take the inner part only.
• Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water to avoid discoloration.
• Heat  a oil in a pan , add all seasonings and fry for a minute, add the chopped green chilies, grated ginger, curry leaves and fry for a minute.
• Add the banana stem (discard the buttermilk water),salt  and cover and cook on medium slow flame till  stem is cooked.
• Add the grated coconut and lemon juice and mix it well. Decorate with coriander leaves.
• Serve with plain rice with kuzhambu.

484: Ribbon Pakoda- Version 2

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.

Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian

Ingredients:

Rice flour                        2 cups

Gram Flour                      1 cup 

Red Chili Powder              2 Tsp.

Asafetida powder             1 Tsp.

Salt                                To Taste

Water                             As required

Butter                             2 Tbsp.

Oil                                  for Deep Frying       

  

Tools:

Sev Press

Slotted Spoon

Paper Towel

Kadai

Method:

• In a bowl sieve rice flour and Gram flour together.
• Add red chili powder, asafetida, salt, and melted butter, mix everything well.
• Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
• Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
• Grease the Sev Press with oil. Fill in the dough into the press.
• Only press in enough to cover the oil.
• Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
• Cool the entire ribbon Pakoda and store in an air tight containers.
• Serve with Tea or coffee.

Note:

• If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
• You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.

See my Other Ribbon Pakoda Recipe here

Ribbon Pakoda