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Aloo
Palak
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:
Put the washed spinach in a pan, add very little water (just a sprinkle)
and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool
quickly, or hold under running water in a colander.
Put in a mixie, add
green chilli and run for a minute. Keep slightly coarse, do not make very
smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light
brown.
Drain the potatoes, keep aside.
In the same hot ghee add the
cumin seeds.
Add the ginger, onions and fry till very tender.
Add the
tomato and further fry for two minutes.
Add all the dry masalas and fry
till ghee separates.
Add spinach and potatoes.
When it resumes a boil
sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon
juice
Just before serving heat butter in a tiny saucepan and add the
asafoetida.
Pour over the vegetable and mix gently.
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 potatoes.
Making time: 45 minutes
Makes for:
6
Shelf life:
Best fresh
Source:
bawarchi.com
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