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Oct 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.
Ingredients
  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
Method
  • 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!!!

Notes:
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.

12 comments:

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

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  2. interesting recipe...looks really yummy

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

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

    Cheers,
    Uma
    My Kitchen Experiments

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

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

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

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

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

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  10. Nice recipe!!Glad to follow you dear.
    Do visit my blog in your spare time.
    http://supriyajm.blogspot.com

    ReplyDelete

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