Aloo Palak: Potatoes Spinach Recipe
Ingredients
3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chilies
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 or Hing
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee or clarified butter
salt to taste
* note: Most of ingredient can be bought from whole foods, local Indian grocery store or buy it Indian Ingredient online.
Cooking Steps:
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 Mixer, add green chili 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, naan, bread or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer (indian cheese) chunks in the above dish, instead of Potatoes.
Image source : http://dhanashrees-recipes.blogspot.com/2009/07/aloo-palak.html
Recipe inspiration: Indian mom and Sanjeev Kapoor Chef