Potato in Spinach Gravy – Bangaladumpa Palakura

Bangaladumpa Palakura

Posting a healthy nutritious leafy gravy dish today. This goes well with rotis or any flavored rice dish like pulao or Kothimira annam (coriander rice).

Ingredients:

4 potatoes boiled,peeled and cubed
3 medium onions sliced finely
3 green chillis slit length wise
1 big bunch of spinach leaves (palak, paala kura) tear into big pieces
1 tsp cumin seeds
5 garlic flakes chopped
10 curry leaves
1 tsp red chilli pwd
1 tsp coriander pwd
1/4 tsp cumin pwd
1/4 tsp garam masala pwd
salt
1 1/2 tbsps oil

Boil 2 cups of water and add spinch, onions and green chillis. Let it cook for 7-8 minutes. Cool and make a paste of it.
Heat oil in a cooking vessel, add cumin seeds and let them splutter.
Now add the garlic and curry leaves and fry for few secs till the garlic loses its rawness.
Now add the boiled spinach paste, chilli pwd, cumin pwd, coriander pwd and salt. Mix well.
Let this cook well till oil separates. Keep stirring once in a while during the cooking process.
Now add the boiled cubed potatoes and mix well. Add one cup water and cover and cook till you get the desired gravy consistency. Adjust salt.
Add garam masala and garnish with fresh coriander leaves.

Potato in Spinach Gravy – Bangaladumpa Palakura

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  spinach
  •   potato

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Published:

Nutritious leafy greens and blanched and blended before cooking with boiled potatoes, yielding a creamy curry that goes well with rice and rotis.
  • anthony

    palak is my fav dish.. I don’t evem make a paste.. just cook by putting everthing in..lol bachelor recipe … but its a very healthy food… potatoes and palak

  • http://www.blogger.com/profile/800481 Stephanie

    Oooh…this looks good! I’m actually eating left-over matar panir and matar allo, with garlic naan! Thanks for the recipe…

  • pelicano

    Sailu-
    I just finished preparing this…it is EXCELLENT! I believe it is THE BEST recipe for potatoes in spinach gravy I have ever tasted. The flavours of every spice is so well-balanced against each other! The only thing different that I did was added more red chile powder(reshampatti)…perhaps because I was nibbling on yoghurt chiles(majjiga mirapa/dahi mirchis)and reading a book while the puree cooked(a bit over an hour). ๐Ÿ™‚ This long cooking (until the oil returned) made the taste of the final dish very well-blended in flavour! Thank you SO MUCH! I will keep this recipe to make often….do you make this with paneer or mushrooms the same way?

    • Sailu

      I’m glad you liked it, Pelicano. Yes, you can try with paneer and mushrooms too.

  • http://indiancookingblog.blogspot.com/ Hema

    Made this today, very easy and healthy