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Features for "Aloo Palak (potato with spinach)"
Vegetarian dish, Served with main course
Ingredients for "Aloo Palak (potato with spinach)" (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 for "Aloo Palak (potato with spinach)"
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.
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