Aloo Palak

Ingredients

2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
1 teaspoon lemon juice
1/2 teaspoon wheat or other flour
1 teaspoon cinnamon-clove powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 tablespoon butter
4 tablespoons ghee
salt to taste

Preparation

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 masalas 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
13
Just before serving heat butter in a tiny saucepan and add the asafoetida.
14
Pour over the vegetable and mix gently.
15
Serve hot with naan or parathas or even rice.
16
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

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Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Yield:

6.0

Added:

Monday, November 30, 2009 - 1:24pm

Creator:

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