Delightful Dum Aloo in Palak Gravy (Without Onion and Garlic)

Today, we’re going to whip up a special dish for those memorable occasions – Palak Dum Aloo. This recipe is as delicious as it is quick to prepare, making it an ideal choice for family gatherings or special events. The rich texture of this vegetable dish is sure to impress your family and guests. So, let’s dive into making Palak Dum Aloo and relish its delightful taste together.

The Ingredients You’ll Need

For Dum Aloo in Green Gravy

Spinach: 1/2 kg
Sugar: 1 teaspoon
Salt: 1 tsp
Boiled Potatoes: 7, small
Salt: 1/2 teaspoon
Large Cardamom: 1
Black Pepper: 5
Cloves: 2
Oil: 3 tbsp
Cumin Seeds: 1/2 tsp
Bay Leaves: 1
Green Chilli-Ginger Paste: 1 tsp
Gram Flour: 1 tsp
Fenugreek: 1 tbsp
Curd: 1/2 cup
Cashews: 15
Salt: more than 1/2 teaspoon
Sugar: 1 teaspoon
Fresh Cream (Malai): 2 tbsp
Coriander Leaves

1: Preparing Palak Puree

1. In a pan, add 1/2 liter of water, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Bring it to a boil.

2. As the water begins to boil, add 1/2 kg of spinach. Make sure you wash the spinach thoroughly, remove the stalks, and let it dry.

3. Allow the spinach to cook for 3-4 minutes, turning it once after 2 minutes.

4. Once the time is up, your spinach will be perfectly cooked. Strain it and rinse it with cold water. Then place it in a sieve to cool.

5. After it cools down, transfer the spinach to a mixer jar and grind it into a fine puree. Your spinach puree is now ready.

2: Roasting the Potatoes

1. Begin by boiling 7 small potatoes, peeling them, and cutting them into halves.

2. Sprinkle 1/2 teaspoon of salt over the potatoes and mix well.

3. Crush 1 large cardamom, add 5 black peppercorns and 2 cloves, and grind them coarsely.

4. Heat 3 tablespoons of oil in a pan. Place the halved potatoes in the hot oil and fry them over low-medium heat. Turn them occasionally and cook until they become lightly golden from all sides.

5. Once they are cooked, remove the potatoes from the oil.

3: Making Dum Aloo in Green Gravy

1. Heat the remaining oil in the same pan and reduce the flame. Add 1/2 teaspoon of cumin seeds, 1 bay leaf, the coarsely ground spices, and 1 teaspoon of green chilli-ginger paste to the hot oil. Sauté them lightly.

2. Sprinkle 1 teaspoon of gram flour into the mixture and lightly roast it.

3. After the gram flour is roasted, add 1 tablespoon of crushed Kasoori Methi.

4. Now, grind 1/2 cup of curd and 15 cashews into a paste.

5. Turn off the flame and add the cashew-curd paste to the pan. Mix well and reignite the flame. Fry it over low heat while stirring continuously until the spices release oil.

6. When the oil separates from the spices, add the spinach puree and 1/2 cup of water. Mix well.

7. Add a little more than 1/2 teaspoon of salt and 1 teaspoon of sugar. Stir until the gravy starts boiling.

8. Introduce the roasted potatoes into the gravy and mix well.

9. After a thorough mix, add 2 tablespoons of homemade cream and stir well.

10. Cover the pan and cook on low heat for 5 minutes.

11. After 5 minutes, add some fresh coriander, give it a final mix, and turn off the flame.

12. Your Palak Dum Aloo is now ready to be served. Enjoy its delightful taste with your loved ones.

4: Conclusion

Congratulations, you’ve just created a delicious and memorable dish that’s perfect for special occasions. Palak Dum Aloo boasts rich flavors and a delightful texture. Serve it to your family and guests, and savor the culinary delight you’ve prepared. Enjoy!

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