Ever started doing a dish and then half way through realized that you have run out of some ingredients? Or like in my case – the main ingredient?
The Aloo Palak you see here should have been Palak Paneer. There I was, making the Palak puree with great enthusiasm. I was looking for the paneer and there was none…hmm…happens when you make a kadai paneer the week before and forget all about it. At least I had some potatoes to substitute, else it could have ended up as Baingan Palak – that was the only other vegetable left in the refrigerator that day.
This dish may be slightly less glamorous than Palak Paneer, but it is still yummy. And more over, this is a microwave version – no sweating in front of the stove too. So here it is – Palak teaming up with Aloo instead of Paneer.
- Potatoes : 3 medium, boiled and cubed (or 200 g Paneer, cut into cubes )
- Palak/Spinach : 1 bundle (400-500gm), cleaned and roughly chopped
- Cumin seeds : 1 tsp
- Ginger : 1/2″ piece
- Garlic : 4-5 pods
- Onions : 2, chopped
- Green Chillies : 2, chopped
- Coriander Powder : 2 tsp
- Garam Masala : 1/4 tsp
- Tomatoes : 2, chopped
- Kasoori Methi : 1 tsp
- Chilli Powder : 1.2 tsp
- Milk : 1/4 cup
- Oil & Butter : 1 tbsp each
- Add onions, chillies, coriander powder, cumin seeds, ginger, garlic and oil to a microwave safe vessel and cook for 5 minutes.
- Add tomatoes, kasuri methi and chopped spinach. Mix well and microwave for 8-10 minutes.
- Cool and blend with 1/4 -1/2 cup water and transfer back to the microwave proof vessel.
- Add butter, chilli powder, salt, potatoes(or paneer), garam masala, milk and 1/4 cup water. Mix well and microwave for 5 minutes. Serve with rice or chapathi.
Recipe adapted from Nita Mehta’s IFB Microwave cookbook.
I had to cover and cook the spinach for about 6-8 minutes for it to get cooked completely.
Planning to add half a tsp of Amchur powder next time for a tangy twist.
Sending this post to Dish it Out – Spinach and Garlic.