Aloo Palak is North Indian side dish and it is a very healthy green curry mostly use once in a week or in the month in most the homes.
Ingredients
3 cups chopped spinach
2 large onions 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
Add salt to taste
Instructions
Put the washed spinach in a pan, add some water 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. Enjoy Aloo Palak.
- 3 cups chopped spinach
- 2 large onions 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
- Add salt to taste
- Put the washed spinach in a pan, add some water 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. Enjoy Aloo Palak.
