Capsicum Palak

Capsicum Palak Onions 2 (1 is sliced longitudinal, other into cubes), 1 de-seesded tomato, curry leaves, 6 garlic cloves finely chopped, medium ginger finely chopped, 3 green chillies, 1 carrot cut into cubes, red, yellow, green capsicum cut into cubes, coriender leaves finely chopped, 1 tbsp garam masala, 

• Fry ginger-garlic, onions, curry leaves, green chillies for 2-3 mins.
• When onions turn golden brown add the chopped tomatoes , salt to taste, garam masala powder. Mix well and saute for 2-3 min.
• Now add carrots and potato cubes mix well and cook for 5-8 mins under medium flame , add lil water if needed.
• Finally add the red, yellow, green capsicum, & onion cubes, mix well and fry for 3 mins.
• Now add the palak paste, bring it to a boil, add salt if needed. Garnish with chopped coriender leaves.
• Serve hot along naan/chapati.

Aloo palak

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is rich in Vitamins A, C, and K, and is an excellent source of Iron and Folic Acid. Spinach is also a good source of Omega 3 fatty acids.  Potatoes are a good source of Vitamin C and Fiber.


Fresh Spinach  (boiled & grinded along 3 garlic flakes)
Garlic - 6 cloves (smashed)
Ginger 1 inch piece (chopped)
2 Green Chillies
Onions 3 small (chopped)
Oil - 1.5 tbsp
Cumin Seeds - 1 tbsp
Turmeric Powder 1/2 tbsp
Potatoes - 3 small (small size cubes)
Tomato fine chopped,

salt to taste
Garam Masala 1 tsp, 1/2 tbsp chat masala.

check the video

Aloo Palak

• Boil water, when it boils, add the spinach leaves to the boiling water. Allow this to cook for 3 minutes. Drain. Set aside and allow this to cool. 
• Heat a kadai, add 5 tb sp oil, add garlic, ginger, green chilli, 1/2 tbsp ajwain,add 1/2 tbsp turmeric powder. Saute for 10 seconds. . 
• Add the chopped onions.  Saute for 3 minutes and then add salt.  Cook for another 3-5 minutes until the onions are slightly carmelized. Add tomatoes, sprinkle some water if needed. Stir to avoid burning. 
• Meanwhile, peel and chop the potatoes into small cubes.  
• Once the tomatoes are done. Add the potatoes. Cook this for 5 minutes keep stirring under medium flame. 
• Meanwhile, make the spinach paste. Add the spinach to a blender along 3 garlic flakes. [Garlic is added to avoid the smell in palak, you can also add fried onions along it. It gives good flavor]
• Add the palak paste, chat masala powder, garam masala powder; once the potatoes are almost cooked. Mix well and bring it to a boil, sprinkle some salt if needed,finally add chopped coriender.
• Serve hot with naan or parathas or even rice.
• My favorite color... rich and green...YUMMM.
• Do not over cook the palak, so as you retain the rich green color.