Aloo Palak
By: Raja
Published: Monday, November 30, 2009 - 1:24pm

Ingredients




3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1 inch piece ginger
1 teaspoon lemon juice
1/2 teaspoon wheat or other flour
1 teaspoon red chilli powder
1 teaspoon cinnamon-clove powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 pinches asafoetida
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.

About


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