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Aloo Palak Recipe

Ingredients

How to make it

  • Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  • Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
  • Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.Keep aside.
  • Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
  • Drain the potatoes, keep aside.
  • In the same hot ghee add the cumin seeds.
  • Add the ginger, onions and fry till very tender.
  • Add the tomato and further fry for two minutes.
  • Add all the dry masalas and fry till ghee separates.
  • Add spinach and potatoes.
  • When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.Just before serving heat butter in a tiny saucepan and add the asafoetida.Pour over the vegetable and mix gently.Serve hot with naan or parathas or even rice.
  • Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

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The Cook

maddie Bangalore, IN

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