Tuesday, September 30, 2014

Creamy Potato Spinach 'Aloo palak malaiwale'

Creamy Potato Spinach 'Aloo palak malaiwale' 

There here are some dishes which you anyway know are going to be delicious because butter and cream makes everything extra delicious. Now normally I don't even bring in fresh cream in my house because the thought of those extra kilograms hanging from everywhere on my body  is not something I relish thinking about but then there are those special occasions when you can actually indulge and my mother-in-law's visit is reason enough to make a creamy lip-smacking Aloo Palak Malaiawale aka Creamy Potato Spinach.

Now before I share the this recipe let me tell my readers from before that any substitution of the ghee or cream used here will not render the same results at all. In case you want to not use ghee the only other substitute for ghee can be mustard oil but even that cannot give it that delicious taste that ghee gives .

Anyway moving on to the recipe

Serves 3 to 4

4 medium sized potatoes cubed into medium size
1 large bunch of spinach
1.5 tbsp minced garlic
1 inch ginger chopped julienne
1 green chili julienne
Salt as per taste
4 cups of water
4 heaped tbsp fresh cream
2 heaped tsp clarified butter 'ghee'
Pinch of asafoetida 'hing'
Garam masala made with 1/2 black cardamom, 1 green cardamom, 1 tsp cumin seeds, 2 tsp coriander seeds, 1 blade of mace, pinch of nutmeg, 1 bay leaf , 1/2 inch cinnamon, 3 cloves
3 to 4 green chilies
Dollop of butter

Start by dry roasting the ingredients for your 'Garam Masala' and then grinding it to a fine powdery consistency.

Now ever since I read this Italian chef's tips on maintaining the green colour of spinach I have never had  trouble with maintaining its colour. Its simple actually. Wash the spinach well. The easiest way to make sure you get rid of all the dirt is to fill a bit pan with water and then chopping off the end of the spinach and soaking the leaves in the water and rubbing them and cleaning them. This mostly gets out all the dirt.             Bring the 4 cups of water to a boil. Now add the chopped spinach leaves and let it boil for exactly 2 minutes and immediately take out the spinach and there you have boiled green spinach. Reserve the water in which you have cooked the spinach.

Cube the potatoes and heat the ghee and add the asafoetida 'hing' and when it splutters add the minced garlic, ginger and chili  and saute till softened and add the potatoes and cook on medium heat to saute the potatoes and add the reserved spinach water and bring to a boil and add salt and then simmer covered till the potatoes are mostly cooked. It might take anything between 10 minutes to 15 minutes.

In the meantime make a paste of the cooked spinach and 3 green chilies.

Now add half the garam masala and remove the cover and cook till the curry dries up. Add the spinach paste and mix well and then add the cream and mix well and simmer for 2 minutes . taste and add salt if required. Serve with a dollop of butter on top with soft chapatis or hot fluffy rice.

No comments:

Post a Comment