Ingredients

• 3 cups- chopped spinach
• 2 large - onion chopped
• 2 large - potatoes boiled and peeled
• 1 tomato - grated
• 2 - green chillies
• 1 inch - 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

How to Make Aloo Palak

• Put the washed spinach in a pan.
• Add very little water and a pinch of salt to it.
• Cover and boil over a high flame for 2 minutes.
• Cool it quickly, or hold under running water.
• Put in a mixer, add green chilly and run for a minute.
• Keep it slightly coarse.
• Cut the potatoes into big pieces.
• Heat ghee and fry potatoes till they turn light brown.
• Drain the potatoes, keep aside.
• In the same hot ghee, add cumin seeds.
• Add the ginger, onion and fry till they become 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 to boil, sprinkle in flour and stir well.
• Boil for 2-3 minutes.
• Add lemon juice before serving.
• Heat butter in a tiny saucepan and add the asafoetida.
• Pour over the vegetable and mix gently.
• Serve hot with parathas, naan or even with rice