Saturday, October 22, 2011

Crispy Potato Wedges In Spinach Gravy / Aloo Palak

                Anything combines with aloo and paneer will be a super hit and result in an awesome dish. In that way, for a change i tried baking the boiled potato wedges with mild spice and added the baked wedges to the Spinach Gravy. Aloo reminds crispy and flavorful , this was a excellent combo and over all my new way of aloo palak was so yummy and I served with Phulka rotis.
  1. Aloo/Potato     3 medium no.s
  2. Spinach    2 cups tightly packed(roughly chopped)
  3. Sugar   a pinch
  4. Green chilli   2 no.s
  5. Onion   1 large  (finely chopped)
To Wet Grind
  1. Cashew nuts    8 no.s
  2. Ginger     2" piece
  3. Garlic    4 cloves
  4. Fennel seeds   1/2 tsp
  5. Poppy seeds   1/2 tsp
To Temper
  1. Oil    1 tbsp
  2. Cumin seeds   1/2 tsp
  3. Clove   2no.s
  4. Cinnamon   1/2" stick
  • Wash and boil the potatoes till soft and tender but not mushy, and then peel the skin and cut in to wedges.
  • Preheat Oven to 375 degree Fahrenheit.
  • Take a bowl, add the cut potato wedges and sprinkle little salt, chilli powder and chaat masala or any desired spices. I used Hot cajun spice.
  • Take a oven safe tray, grease or line a foil paper and spray it with cooking spray, arrange the boiled n spiced  potato wedges  and bake it for 15 minutes or till it turns crisp and firm.
  • Wash and roughly chop spinach and keep aside.
  • grind all the ingredients under the heading " To wet Grind" to a smooth paste and keep aside.
  • Now in a wide vessel add 1/4 cup water n roughly chopped spinach ,a pinch sugar n cook till soft.
  • Then allow the spinach to cool for sometime and then grind to a smooth paste along with 2 green chilli and keep aside.
  • Now heat pan/vessel, add oil when it turns hot add the tempering ingredients a fry lightly.
  • Then add finely chopped onions and sauté till it turns translucent
  • After that add the ground cashew paste and sauté till raw smell leaves.
  • And then add the ground spinach paste , enough salt and stir well, allow the mixture to boil for sometime.
  • Once it starts boiling , add 1 tbsp. yoghurt/thick curd and mix well, again simmer for 2-3 minutes.
  • That's it...Yummy Spinach Gravy is ready.
  • Transfer the gravy to a serving bowl and then add the crispy potato wedges to the Spinach gravy and serve Hot!!!

you can also soak cashew and poppy seeds in 1/4 cup warm water for 15 minutes and grind along with other ingredients. This will also give a smooth n fine paste.
Instead baking, you can fry the potato wedges in a pan using 1 tbsp. of oil/butter.


  1. wow...sounds absolutely new n healthy recipe...cant wait to giv a try now..;)
    Tasty Appetite

  2. interesting recipe...looks really yummy

  3. Looks yummy and potato's are too crispy.Love it.

  4. Wonderful combination to go Sangee. Potatoed are tempting me too much.

    My Kitchen Experiments

  5. Wow looks and sounds interesting...with the spinach sauce its healthy too

  6. Crispy potato in spinach gravy.I am loving it!! Delicious!!

  7. Cant take my eyes from ur clicks, wat an incredible gravy..

  8. healthy n interesting recipe with lovely ingredients...

  9. Wonderful combination and I loved the beautiful green color too.

  10. Love Aloo Palak! Yours looks great!

  11. Nice recipe!!Glad to follow you dear.
    Do visit my blog in your spare time.


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