Alu Palak Bengali Style

When I was a child, I never liked spinach, other than the creamy Punjabi recipe of Palak Paneer (where my mother often substituted the paneer with corn to reduce calories and increase nutrients). When I started to cook after my wedding, the process of grocery shopping also began for me. The lush greens in the greens sections started to lure me them. As more and more of them found their way to my home, I had to look for options that are less on oil and spices. This recipe is one such.

 

Ingredients

  • Spinach
  • Potatoes
  • Onion
  • Chilies
  • Tomato
  • Garlic paste (optional)
  • Ginger paste
  • Asafoetida
  • Salt
  • Oil
  • Mustard
  • Pepper powder

Preparation 

  • Coarsely chop the spinach leaves.
  • Wash well. In case of baby spinach just wash them
  • Heat oil in a pan
  • Temper with asafoetida and mustard seeds
  • Add the chopped onions and keep stirring
  • Add the potatoes
  • Once they are half done add the ginger paste and (optional) garlic paste and the chopped tomatoes
  • Now add the spinach
  • Before the spinach starts emitting water, add green chilies, salt, pepper powder, garam masala powder
  • Cover to cook
  • Once done, uncover and keep stirring so that the curry does not remain a soupy one.
  • However, if you on the contrary find that the concoction has become too dry, add water.
  • Once you reach your desired consistency, remove from heat, allow some standing time, and serve with roti or rice.