Sunday, June 10, 2012

Palak Alu Fry

Palak is an easy vegetable to cook with. However, I havnt been too experimental with it till now. My most common dish with palak has been Dal Palak (will share recipe soon), which is a very quick, healthy and easy dish to prepare. However, this time I wanted to try out something new with Palak. This afternoon, I had some guests over for lunch, and decided I would make a brand new dish out of Palak for them. 
When there is a new dish on my mind, I usually picturise the final product and then work around the ingredients I would like to use and finally go about preparing it. 

Keeping my fingers crossed, I ventured onto this dish and to my delight, it came out exactly how I had picturised it and to add on to my delight..... they loved it! :)


Palak (Spinach) - 2 bunches
Onion - 1 medium
Tomato - 1 medium
Ginger-Garlic Paste - 1 tsp
Potato - 4-5 medium (boiled)
Dried Red Chillis - 2
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Oil - for frying
Salt - to taste

  • Roughly chop the palak leaves. In a microwave-safe bowl, toss in the chopped spinach and then set the timer to 2 minutes.
  • Roughly chop the onion and tomato into cubes.
  • In a frying pan, heat oil add in the cut onion keeping the flame on medium. Fry for a minute and then add in the tomatoes and fry for another minute. 
  • Remove from flame and keep side.
  • Put the fried onion-tomato mixture and palak into a mixer. Add ginger-garlic paste and a pinch of salt and  grind to a smooth paste.
  • Heat oil in a kadai and add cumin seeds.
  • Add the paste that has just been prepared and stir well.
  • Add red chilli powder, cumin powder and a pinch more salt and let it cook on low flame for a while.
  • Along side, dice boiled potatoes and deep fry till golden brown.
  • Transfer into a bowl lined with tissue paper to drain out excess oil.
  • Remove the palak gravy off the flame, add in 3 quarter portion of the fried potatoes into the gravy and mix well. 
  • Add in the remaining fried potatoes over the gravy (you can add this just before serving to retain the crispiness of the potatoes).
  • Heat oil in a pan, add the dried red chillies, roast for about 10 seconds and remove off the flame. Spread it over the Palak Alu Fry and serve hot with rice or roties.

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