Ingredients

• 3 cups - chopped spinach
• 2 - large onions, chopped fine
• 2 - large potatoes, boiled and peeled
• 2 - tomatoes, finely chopped
• 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

How to Make Aloo Tamatar Palak

• 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.
• Ground the mixture to slightly coarse consistency. Do not make it very smooth. Keep aside.
• 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 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 boiling, 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.