Alu Palok Dom/Potato-Spinach Curry

We love varieties of Alur Dom. This Alu Palok Dom in a delicious spicy spinach gravy pairs well with roti for simple lunch or dinner and with Loochi or Paratha for special occasion. When we crave for something comforting and easy to cook but wholesome, Alu Palok Curry comes to the rescue with the goodness of greens. It's an easy to make Bengali style without onion-garlic and it tastes as good as it looks! 

Ingredients~
1 lb. small potato, cut in half
8 oz. baby spinach

1/2 cup fresh or frozen peas
1 1/2 tsp  fresh ginger paste
1 cup chopped tomato
4 fresh chilies, slightly slit
1/4 tsp cumin powder
1/4 tsp  coriander powder
1/4 tsp paprika
1/4 tsp turmeric powder
1/8 tsp hot chili powder
1  2"flat cinnamon stick
1 bay leaf
2 whole green cardamom
1 clove
1 tiny piece of cinnamon stick
3/4 tsp salt or as per taste + 1 tsp for boiling the potatoes

1/8 tsp sugar

2 tbsp coconut cream(optional)
1 1/2 cups hot water 
1 cup oil

Method~

Boil potatoes with 1 tsp salt in a medium-large pan till fork tender. Drain the water and leave them to cool to touch. Peel, cut in half and keep aside. Saute spinach until slightly wilted. Let it cool little bit, then blend with 1/2 cup water to a coarse texture and set aside. Blend tomatoes with 1 fresh chili to a smooth puree. Grind together(Gorom moshla) cardamom, cinnamon stick and clove together. 

Heat oil over high heat and fry the potatoes with little turmeric and salt till light golden in color or fry potatoes with a couple of tablespoons oil for healthier version. If deep frying, keep 3 tbsp oil in the pan and remove the extra oil. Temper cumin seeds, bay leaf and 2 inch cinnamon stick and add ginger paste, saute a for a few minutes. Add the pureed tomato and the rest of the spices except Gorom Moshla. Saute for 3-4 minutes. Pour 1 cup hot water and bring it to a boil. Add the potatoes, green peas, chilies and simmer for 7-8 minutes. Add spinach and cook for 2-3 more minutes. Add more water if gravy looks too thick. Have a taste test and adjust sugar and salt balance. Sprinkle gorom moshla over the gravy and gently stir. Cook for 1 more minute.Turn off the heat. Transfer to a serving dish and if using coconut cream drizzle on top. Serve with rice or roti and some salad on the side. 

Happy Cooking!