Aloo Palak recipe

Making time: About 45 minutes
Makes for: 6 person

 

 Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

 

METHOD OF COOKING
1-  Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2-  Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water 

      in a colander.
3-  Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very

     smooth.
4-  Keep aside.
5-  Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
6-  Drain the potatoes, keep aside.
7 - In the same hot ghee add the cumin seeds.
8-  Add the ginger, onions and fry till very tender.
9-  Add the tomato and further fry for two minutes.
10- Add all the dry masala and fry till ghee separates.
11- Add spinach and potatoes.
12- When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

       Just before s erving heat butter in a tiny saucepan and add the asafoetida.
13- Pour over the vegetable and mix gently.
14- 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 atoes.