I tasted the palak paneer in hotels lot of times, i liked it very much .So I tried this at home  4 or 5 times before. But never got it correct, raw palak smell was there some time or spices were not balanced . so i stopped making it. But all of sudden, i wanted to try it with potatoes. After making palak soup lot of times, i understood, how to cook palak, so i'm confident to try this curry now. This time, i got the creaminess  even without adding the cream and the spices are well balanced & we loved this curry. 

The key is to cook the palak & spices well, till the raw smell goes.Since i got it correct, i recorded it here, otherwise i totally forgot how i made it.You can add paneer instead of potatoes. Now let see the procedure.


Ingredients

Palak/ Spinach - 1 1/4 cup tightly packed
Potatoes - 3 nos (medium size)
Onion -1
Ginger garlic paste - 1 tsp
Green chili - 2 nos
Turmeric powder -1/4 tsp
Coriander powder - 2 tsp
Chili powder - 1/2 tsp
Coriander leaves - few 
Kasthuri Methi  - 1/2 tsp
Milk - 1/4 cup
Salt - to taste

To Temper

Oil - 1 tbsp
Jeera/Cumin - 1/2 tsp
Cinnamon - 1/4 inch piece
Cloves - 4 
Cardamom - 1


Procedure

Remove the leaves from the stalk , clean it & cook it along with green chili. No need to add water, water from spinach is enough to cook it. Once cooked, keep it aside & allow to cool.


Put it in the mixie once cooled , grind into smooth paste without adding water. Now cut the onion&potatoes into small pieces and keep everything ready for gravy.


Heat the kadai,add oil & temper the ingredients listed under "To Temper" & then add onion, saute it well .Then add ginger garlic paste & saute it well.


Now add the pureed spinach ,1/2 cup of water,along with the spices (turmeric, coriander & chili powder) & Salt. I added 1/2 tsp chili powder,since the green chili i added,have less hotness. If your chili have enough hotness, no need to add chili powder.


Allow it into boil, till the raw smell of spices goes(approx 12-15 mins). Now add milk, give it a quick stir, then crushed the methi in between your palms & add it.


After that , add the cubed potatoes & coriander leaves and mix well. Let it be in the flame for 5 more mins & then switch off the flame.

Creamy & healthy Aloo Palak is ready. Serve it with roti , naan, kulcha or with any pulao.We had with sweet corn pulao


Note:

• You can skip milk & add cream at the end.
• If you like, add garam masala powder along with methi I rarely add garam masala powder in my curries,so i skip it.