Sunday, December 7, 2014

ALOO DUMPLINGS IN PALAK PUREE

ALOO DUMPLINGS IN PALAK PUREE

I find that potatoes and palak make a good combination. The recipe for this dish was shared by my friend, Vidya Nayak Shenoy. I liked the fact that the potato dumplings are shallow fried and immersed in the palak puree.

This dish goes well with rotis.



Ingredients:
  • Palak (Spinach), 2 bunches
  • Potatoes, medium-sized, boiled, 3 
  • Ginger Garlic Paste, 1 tbsp
  • Green Chillies, crushed, 3
  • Salt, to taste
  • Corn Flour, 1 tbsp
  • Oil, 1 tbsp
  • Jeera, (Cumin), 1 tsp
  • Onion, chopped, 1
  • Tomato, chopped, 1
  • Red Chill Powder, 1/2 tsp
  • Turmeric Powder, a large pinch
  • Garam Masala Powder, 1/4 tsp
  • Sugar, a pinch
Method:

Wash the palak thoroughly then boil it for 2-3 minutes
Immediately refresh it in cold water and make a smooth puree of the palak in a mixer. Keep aside.
Mash the boiled potatoes
In a bowl, mix the mashed boiled potatoes with the ginger garlic paste, crushed green chillies and salt.
Add the corn flour to aid binding and make small balls out of the potato mixture
On a tawa, flatten the potato balls and lightly shallow fry them by drizzling a little oil. Keep aside
In a kadhai, heat oil and on medium flame add jeera, When it sizzles, add the chopped onion and saute
Next add the chopped tomato and fry till it becomes soft
Add red chilli powder, turmeric powder, garam masala powder, salt and a pinch of sugar
Pour in the palak puree and bring it to a boil
Add the shallow fried potato dumplings to the gravy and let it simmer for a few minutes
Serve hot