Aloo Tamatar Palak

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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