Aloo Palak

Ingredients

• 1/2 kg Spinach leaves
• 1 large Onion chopped
• 1 tsp Ginger chopped
• 1 Chopped tomato
• 1 tsp Garlic chopped
• 2 Chopped green chillies
• 2 Boiled / peeled potatoes
• 1 tablespoon Ghee
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• spices Chilli powder, Cumin powder, coriander powder, salt
• spices Aamchur powder, fennel powder, kitchen king masala
• 1 tsp Lemon juice
• 1 pinch Sugar
• as required Chopped coriander leaves to garnish
• as required Chapati or steamed rice to serve

Steps

1. Wash and dry the spinach leaves, then blanch in boiling water for 2 to 3 minutes. Immerse the leaves in cold water, then blend smooth with 1 pinch baking soda to retain the green color, or make the puree without baking soda.
2. Peel the potatoes and cut into medium cubes. Heat ghee and add cumin and mustard. Once aromatic, add ginger, garlic and chillies and sauté well. Add onions and stir until aromatic, then add the chopped tomato and mix well. Sprinkle 1 tablespoon water and mix well. Add all the spice powders and mix, then add the potatoes and stir-fry for 5 minutes.
3. Mix in spinach puree, salt, sugar, and 1/2 cup hot water. Cook uncovered over low flame for 5 to 7 minutes, then remove from the heat and mix in lemon juice.
4. Garnish with coriander leaves and serve piping hot alongside chapattis or steamed rice.