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Aloo Palak (potato with spinach)

Features

Vegetarian dish, Served with main course

Ingredients  (Click here for measurement conversion)

Spinach - 3 cups, washed and chopped

Potatoes - 2, large, boiled and peeled

Green chilli - 2

Lemon juice - 1 teaspoon

Red chilli powder -

teaspoon

Turmeric powder - ¼ teaspoon

Asafoetida - 1 pinch

Butter - ½ Tablespoon

Salt - to taste

Onion - 2, large,

inely chopped

Tomato - 1, grated

Ginger - 1, small piece

Flour - 1 teaspoon

Cinnamon powder - 1 teaspoon

Clove powder - 1 teaspoon

Cumin

eeds - ½ teaspoon

Garam Masala - ½ teaspoon

Ghee or Butter or Oil - 4 Tablespoons

Method

• Put the washed spinach in a cooking pan, sprinkle water and add a pinch of salt to it.

• Cover the pan and boil at maximum heat for 2

• inutes.

• Cool quickly by holding the closed can under running water.

• Put the spinach and green chilli in a mixer.

• Mix for a minute until

• he spinach is partly smooth.

• Cut the potatoes into big pieces.

• Heat oil / butter / ghee in a different pan and fry potatoes until they

• re light brown.

• Add cumin seeds to the pan.

• Add ginger, onion and fry until they are tender.

• Add tomato and fry for two more minutes.

• Add

• ll the dry spices and fry till oil / butter / ghee separates.

• Add spinach and potatoes.

• When the contents start boiling sprinkle flour

• nto it and stir well.

• Boil for 2-3 minutes.

• Add lemon juice.

• Before serving heat butter in a pan and add the asafoetida.

• Pour over the vegetable and mix gently.

• Serve hot with naan / parathas / roti / rice.

Comments

Time reqd: 45 minutes

Serves: 6

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