Palak Methi Aloo Curry is a simple and healthy curry with creamy texture. It’s rich in antioxidants, vitamins and minerals. It can be used in wraps or with toast and of course it’s perfect with Indian chapatis.
|Preparation Time:||30 minutes|
|Spinach leaves||1/2 kg|
|Methi Leaves||1/4 kg|
|Potatoes (aloo)||2 medium|
|Ginger||1 tbsp finely chopped|
|Yogurt (dahi or curd)||3 tbsp|
|Red chilli powder (lal mirch)||1/4 tsp|
|Turmeric powder (haldi)||1/4 tsp|
|Cumin seeds (jeera)||1/2 tsp|
|Vegetable Oil||1 tbsp|
- Boil potatoes. Peel and dice in 1 inch cubes, when cold enough to handle. Keep aside.
- Separate the leaves of methi and spinach from the stems and discard the stems. Wash the leaves multiple times to remove any dirt it may have.
- Boil half the spinach leaves in an open pan for 10 minutes and then puree it when it’s comfortable to handle it. Chop the remaining leaves and keep aside.
- Peel and chop onion and ginger finely. Chop green chillies also.
- Heat oil in a pan. Fry onion, ginger and green chillies till the onions brown a little.
- Add turmeric powder, red chilli powder, salt and the chopped leaves to the wok.
- Saute for a few minutes till the leaves are reduced.
- Add spinach puree and a cup of water and wait till it starts to boil. Cook it for a couple of minutes.
- Add boiled potatoes and cook for 5 minutes in the open pan on low heat.
- Whisk the yogurt and add to the wok.
- Mix it properly and Palak Methi Potato Curry is ready to serve.
- Don’t cover the pan while cooking the leaves if you want to preserve the bright green color.