Aloo Tamatar Palak

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.