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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
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