Step 1

Boil the potatoes in a pressure cooker or steamer till the are fork tender. Make sure not to overcook them as they will fall apart while cooking later.

Step 2

For cooking potatoes in a 2 litre stovetop pressure cooker, add enough water to cover the potatoes.

Step 3

On medium heat pressure cook for about 7 to 8 minutes or until the potatoes are softened and fork-tender.

Step 4

Drain all the water and set aside. When warm to touch, peel and quarter or dice them. Cover with a lid and set aside.

Step 5

First rinse spinach leaves thoroughly in water. Drain all of the water and set aside

Step 6

Boil 2 to 3 cups water with some salt in a saucepan or pot.

Step 7

Switch off the heat and immediately add the chopped palak or spinach.

Step 8

Cover with a lid and blanch the spinach leaves in water for 1 minute.

Step 9

Drain and immediately place the palak in cold water for 1 minute.

Step 10

Drain the water again. Then blend the spinach leaves together with green chilies to a smooth puree in a grinder or blender.

Step 11

Heat ghee or oil or butter in a saucepan or frying pan or kadai (wok).

Step 12

On a low heat fry the tej patta, cloves and cinnamon till they become aromatic.

Step 13

Add the chopped onions and fry stirring often until lightly browned or light golden.

Step 14

Add the ginger-garlic paste and sauté for a few seconds until the raw aroma of ginger and garlic goes away.

Step 15

Add the tomatoes and sauté till the tomatoes become soft and mushy. The oil should start releasing from the mixture and separate at the sides.

Step 16

Now add the turmeric powder and asafoetida. Mix and sauté for 5 to 10 seconds.

Step 17

Add the spinach puree and mix well.

Step 18

Add the besan or gram flour. Stir with a wired whisk so that the besan dissolves and there are no lumps.

Step 19

Alternatively, mix the besan with 3 to 4 tablespoons of water and make a smooth paste. Then add this paste to the palak mixture.

Step 20

Add 1 cup of water or as required. Season with salt according to taste. You can adjust the consistency of the curry by adding more or less water.

Step 21

Simmer the gravy or sauce till the spinach is cooked. The gravy or sauce will slightly thicken.

Step 22

If you simply want to make a spinach curry, then stop at this step and serve the spinach curry hot or warm garnished with ginger julienne.

Step 23

Once the spinach curry is cooked, you can also opt to add 1 to 2 tablespoons of light cream or cooking cream. Mix to combine it evenly.

Step 24

Add the cooked potatoes. Gently mix them with the curry. Then simmer the spinach curry for 2 to 3 minutes more.

Step 25

Sprinkle the garam masala powder and crushed dry fenugreek leaves.

Step 26

Stir and cook the curry for a minute.

Step 27

Serve aloo palak hot with some roti, chapati or paratha or jeera rice.