Aloo Palak-Easy steps
Aloo Palak
Aloo refers to potatoes & palak to spinach in Indian language. This aloo palak is a side dish from north Indian cuisine made by stir
frying potatoes and spinach. It is a healthy and delicious vegan dish made with
minimal use of spices. It can be eaten with roti, paratha, Poori or even with
rice.
Ingredients:-
3 cups
chopped spinach
2 large
onoins 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(heeng)
1/2
tsp. garam masala
1/2
tbsp. butter
4 tbsp. Ghee
Steps:-
1.
Put the washed spinach/Palak 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. Keep slightly coarse, do not
make very smooth.
Keep aside.
2. Cut the potatoes into big pieces. Heat ghee in khadai and
fry potatoes till light brown. Then Drain the potatoes, keep aside.
3. In the
same hot ghee add the cumin seeds.
4. Add
the ginger, onions and fry till very tender.
5. Add
the tomato and further fry for two minutes.
6. Add
all the dry masalas and fry till ghee separates.
7 Add
spinach/Palak and potatoes.
8. When
it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add
lemon juice
9. Just
before serving heat butter in a tiny saucepan and add the Heeng.
10. Pour
over the vegetable and mix gently.
Your dish is ready Serve hot with naan or parathas or even
rice.
Note:
You may use boiled peas, boiled corn kernels or paneer chunks in the above
dish, instead of Patoes.
Making
time: 45 minutes
Makes
for: 6
Shelf life: Best fresh
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