Aloo Palak Recipe

• 3 c. Minced spinach
• 2 lrg Onoins minced fine
• 2 lrg Potatoes boiled and peeled
• 1 x Tomato grated
• 2 x Green chillies
• 1 x 1 inch piece ginger
• 1 tsp Lemon juice
• 1/2 tsp Wheat or possibly other flour
• 1 tsp Red chilli pwdr
• 1 tsp Cinnamon-clove pwdr
• 1/4 tsp Turmeric pwdr
• 1/2 tsp Cumin seeds
• 2 pch asafoetida
• 1/2 tsp Garam masala
• 1/2 Tbsp. Butter
• 4 Tbsp. Ghee Salt to taste

1. Put the washed spinach in a pan, add in very little water (just a sprinkle) and a healthy pinch of salt.
2. Cover and boil over a high flame for 2 min.
3. Cold quickly, or possibly hold under running water in a colander.
4. Put in a mixie, add in green chilli and run for a minute.
5. Keep slightly coarse, don't make very smooth.
6. Keep aside.
7. Cut the potatoes into big pcs.
8. Heat ghee and fry potatoes until light brown.
9. Drain the potatoes, keep aside.
10. In the same warm ghee add in the cumin seeds.
11. Add in the ginger, onions and fry until very tender.
12. Add in the tomato and further fry for two min.
13. Add in all the dry masalas and fry until ghee separates.
14. Add in spinach and potatoes.
15. When it resumes a boil sprinkle the flour and stir well.
16. Boil for 2-3 min.
17. Add in lemon juice
18. Just before serving heat butter in a tiny saucepan and add in the asafoetida.
19. Pour over the vegetable and mix gently.
20. Serve warm with naan or possibly parathas or possibly even rice.
21. Note: You may use boiled peas, boiled corn kernels or possibly paneer chunks in the above dish, instead of potatoes.
22. Making time: 45 min
23. Makes for: 6
24. Shelf life: Best fresh

spinach, potatoes, tomato, green chillies, ginger, lemon juice, flour, red chilli pwdr, cinnamon, turmeric, cumin, asafoetida, garam masala, butter, salt

Taken from cookeatshare.com/recipes/aloo-palak-64290 (may not work)