Aloo palak kurma recipe | Potato Palak curry south Indian style with step by step photos and video recipe. little different from the regular aloo palak ki sabji made in the south Indian kurma style.
Potato and palak is very popular combination that is made in form of curries for chapathi. but this time, i wanted to try something different and experiment a south Indian flavour on this combination.
this recipe was a first time HIT and i deduced it from the normal vegetable kurma. with slight modifications in the recipe that will suit for potato and palak.
Aloo palak kurma recipe
aloo palak kurma recipe
to cook palak
- 1.5 cups palak – tightly packed & chopped roughly
- 0.25-0.5 cups water
- salt to taste
- 1/8 tsp sugar
to grind raw: kurma masala
- 1/2 inch cinnamon
- 1 no cardamom
- 2 no cloves
- 1 inch ginger
- 4-5 cloves garlic
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 no green chilli
- 1 tbsp cashew
- 1 tsp khus khus
- 1/2 cup coconut
- 2 no tomato – chopped
for making kurma
- 3 tbsp oil
- 1/2 cup onion – finely chopped
- 1.5 cups potato – cubes
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp coriander powder
- salt to taste
- 1-2 tbsp coriander leaves – chopped finely
- cook the chopped spinach with water, salt and sugar until it shrinks. let it cool completely and grind it to a fine paste.
- grind all the ingredients mentioned under ” to grind raw” to a super fine paste and keep it ready.
- heat oil and fry chopped onions until brown.
- add the masala paste to the onions and fry for 2 minutes.
- to this, add potatoes, salt, turmeric powder, chilli powder, coriander powder and water.
- mix well, close and cook until the potatoes are soft. 15-20 minutes
- open and add the spinach puree. mix well. close and cook again for 5-10 minutes until oil leaves out.
- open and lastly add chopped coriander leaves. turn off and serve hot with chapathi /bread of your choice
Potato Palak curry south Indian style
1.wash and chop the palak leaves roughly and take it in a pan. add little bit of water. not more than 1/2 cup.
2. add salt, sugar and mix well.
3. let it cook until the leaves shrinks and then let it cool completely before grinding it to a fine paste. keep the spinach puree ready.
4. heat oil in a pan and add chopped onions to it. fry till the onions are brown.
5. take all the ingredients mentioned in below pic and grind it to a super fine paste. this is our kurma masala
6. add the kurma masala to the pan and fry for a couple of minutes.
7. to this, add cubed potatoes, turmeric powder, chilli powder and coriander powder. lastly add water (~1.5-2 cups).
8. mix well, close and cook until the potatoes are soft. this may take 15-20 minutes on medium-high heat.
9. open and find the oil specs all over. check if the potatoes are easily cut. shape should be intact else if it is mashed, curry will become plain.
10. now, add the spinach puree and mix well.
11. mix until well combined. close and cook the pan for 5-10 minutes in simmer until you find oil specs all over.
12. open to find beautiful colored kurma with oil specs all over.
13. lastly, add chopped coriander leaves and mix well.
14. serve the delicious aloo palak kurma with chapathi