Aloo Palak Recipe

Aloo Palak where Aloo is Potatoes and Palak is Spinach Leaves. This is a tasty side dish which goes very well with Rotis, Phulkas and steamed plain rice as well.

Ingredients needed for Aloo Palak
3 cups spinach / palak copped
2 cups onoins chopped fine
2  potatoes boiled and peeled
1 tomato minced nicely
1 tsp lemon juice
1" piece ginger
2 green chillies
1 tsp. red chilli powder
1 tsp Garam Masala powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tsp. wheat or other flour
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

How to prepare Aloo Palak recipe 
Add a little water to the chopped spinach  and a pinch of salt in a vessel, cover and cook on high flame for about  2 minutes. Cool quickly, or hold under running water in a colander.
Put the cooked spinach leaves  in a mixer grinder, add  chopped green chilli and run for a minute. Keep the keaves  slightly coarse, do not make them very smooth and keep aside.
Cut the boiled and peeled potatoes into big pieces. Heat ghee and fry the potato pieces till they are  light brown. Drain, keep aside.
In the same hot ghee splutter the cumin seeds,  add ginger, onions and fry till very tender.
Add the minced  tomato and fry for two more minutes.
Add all the dry masala powders and fry till ghee starts oozing from the sides.
Add spinach and potatoes and as the gravy starts boiling sprinkle the flour and stir well. Boil for 2-3 minutes and then add lemon juice
Just before serving heat butter in a pan and add the asafoetida. Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Points to Note: 
You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.