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
• salt to taste

How to Make Palak Aloo

• Drop washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
• Cover and boil over high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
• After cooling grind in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
• Keep aside.
• Cut potatoes into big pieces. Heat ghee and fry potatoes till light brown.
• Drain potatoes, keep aside.
• In the same hot ghee add the cumin seeds.
• Add ginger, onions and fry till very tender.
• Add tomato and further fry for two minutes.
• Add the dry masalas and fry till ghee separates.
• Add spinach and potatoes.
• When they begin to boil, sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
• Just before serving heat butter in a tiny saucepan, add asafoetida.
• Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.