Aloo Palak

Recipe Ingredients

3 cups	438g / 15oz	Chopped spinach
2 cups	292g / 10oz	Onions chopped fine (large)
2 cups	474ml	Potatoes boiled and peeled (large)
1		Tomato grated
2		Green chillies
1 teaspoon	5ml	Ginger
1 teaspoon	5ml	Lemon juice
1/2 teaspoon	2.5ml	Wheat or other flour
1 teaspoon	5ml	Red chilli powder
1 teaspoon	5ml	Cinnamon-clove powder
1/4 teaspoon	1.3ml	Turmeric powder
1/2 teaspoon	2.5ml	Cumin seeds
2		Asafoetida
1/2 teaspoon	2.5ml	Garam masala
1/2 tablespoon	7.5ml	Butter
4 tablespoons	60ml	Ghee
		Salt to taste

Recipe Instructions

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.

Hints

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

Source:
Indian Regional Cooking by Sumana Ray

Rating

Average rating:

4.5 (2 votes)

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