ALOO PALAK RECIPE - SPINACH AND POTATOES

INGREDIENTS:

3 cups chopped spinach
2 large onions chopped
2 large potatoes boiled and peeled
1 tomato grated
2 green chilies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chili powder
1 tsp. cinnamon powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
 

DIRECTIONS:
 
Start by putting the washed spinach in to a pan, add only a little bit of water (a few teaspoons)
and a pinch of salt.  Cover and boil on a high heat for 2 minutes. Cool quickly by holding
under running water in a colander.  Take the cooled spinach and put it into a food processor
with the green chilies.  Pulse for only a minute or so. You do not want to make a smooth
paste but just chop the spinach and green chili mixture fine. Set aside.

Next cut the potatoes into big pieces. Add the ghee to a frying pan and fry the potatoes
until light brown.  Drain the excess ghee from the potatoes, and keep aside. In the same hot
ghee add in the cumin seeds. Next add the ginger, onions and fry till very tender. Next add
the tomato and fry for an additional 2 minutes. Now add all the dry masalas and fry until
the ghee separates. Now add spinach mixture and the potatoes. After it resumes a boil
sprinkle in the flour and stir well. Boil for 2-3 minutes.

Add the lemon juice just before adding to the serving dish. Heat the ½ tablespoons of
butter in a tiny saucepan and add the asafetida. Once the butter is melted and the asafetida
is stirred, then pour over the vegetable and toss gently. Serve hot with naan or parathas
or even can be served over rice.