Crispy Potato Wedges In Spinach Gravy / Aloo Palak

                Anything combines with aloo and paneer will be a super hit and result in an awesome dish. In that way, for a change i tried baking the boiled potato wedges with mild spice and added the baked wedges to the Spinach Gravy. Aloo reminds crispy and flavorful , this was a excellent combo and over all my new way of aloo palak was so yummy and I served with Phulka rotis.

Ingredients

1. Aloo/Potato     3 medium no.s
2. Spinach    2 cups tightly packed(roughly chopped)
3. Sugar   a pinch
4. Green chilli   2 no.s
5. Onion   1 large  (finely chopped)

To Wet Grind

1. Cashew nuts    8 no.s
2. Ginger     2" piece
3. Garlic    4 cloves
4. Fennel seeds   1/2 tsp
5. Poppy seeds   1/2 tsp

To Temper

1. Oil    1 tbsp
2. Cumin seeds   1/2 tsp
3. Clove   2no.s
4. Cinnamon   1/2" stick

Method

• Wash and boil the potatoes till soft and tender but not mushy, and then peel the skin and cut in to wedges.
• Preheat Oven to 375 degree Fahrenheit.

• Take a bowl, add the cut potato wedges and sprinkle little salt, chilli powder and chaat masala or any desired spices. I used Hot cajun spice.
• Take a oven safe tray, grease or line a foil paper and spray it with cooking spray, arrange the boiled n spiced  potato wedges  and bake it for 15 minutes or till it turns crisp and firm.
• Wash and roughly chop spinach and keep aside.
• grind all the ingredients under the heading " To wet Grind" to a smooth paste and keep aside.
• Now in a wide vessel add 1/4 cup water n roughly chopped spinach ,a pinch sugar n cook till soft.
• Then allow the spinach to cool for sometime and then grind to a smooth paste along with 2 green chilli and keep aside.
• Now heat pan/vessel, add oil when it turns hot add the tempering ingredients a fry lightly.

• Then add finely chopped onions and sauté till it turns translucent
• After that add the ground cashew paste and sauté till raw smell leaves.

• And then add the ground spinach paste , enough salt and stir well, allow the mixture to boil for sometime.

• Once it starts boiling , add 1 tbsp. yoghurt/thick curd and mix well, again simmer for 2-3 minutes.
• That's it...Yummy Spinach Gravy is ready.
• Transfer the gravy to a serving bowl and then add the crispy potato wedges to the Spinach gravy and serve Hot!!!

Notes:
you can also soak cashew and poppy seeds in 1/4 cup warm water for 15 minutes and grind along with other ingredients. This will also give a smooth n fine paste.
Instead baking, you can fry the potato wedges in a pan using 1 tbsp. of oil/butter.