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