Clean and wash palak. Peel and chop boiled potato (aloo) into small cubes. Add salt while boiling the potatoes for evenly salty taste.
Deep fry the patato cubes.
Heat 1 tablespoon oil in pan. Add garlic, ginger and green chilli and sauté for 30 seconds on low flame.
Add half of chopped onion and sauté until it turns translucent.
Add chopped palak and mix well.
Cook for approx. 3 minutes over medium flame while stirring in between every few seconds. Turn off the flame and let it cool. Grind sautéed onion-spinach in a blender and make a smooth puree.
Heat remaining 1 tablespoon oil in same pan. Add remaining chopped onion and sauté until light brown.
Add chopped, tomato garam masala powder, turmeric powder, cumin powder and coriander powder and mix well.
Add prepared palak puree and cook on low heat for 5 minutes.
Add fry potatoes and salt, mix thoroughly
Add 1/2 cup water and kasuri methi; bring it to boil over medium flame.
Cook until you get the desired consistency of gravy for approx. 3-4 minutes. Turn off the heat and transfer palak dum aloo to a serving bowl.
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