Aloo Palak (Potatoes and Spinach)
(2 ratings)
Add Your Comments and Ratings
Posted by:irt
Vegetarian dish is served as a main dish and goes well with Indian breads such as naan or paratha or can be served with rice.
|
|
Ingredients
3 cups chopped spinach
2 green chilies
2 large potatoes, peeled, boiled and cut in bite-sized pieces
4 tbsp. ghee
1/2 tsp. cumin seeds
1-inch piece ginger
2 large onions, chopped fine
1 tomato, diced fine
1/2 tsp. garam masala
1 tsp. cinnamon-clove powder
1 tsp. red chili powder
1/4 tsp. turmeric powder
1/2 tsp. wheat or other flour
1 tsp. lemon juice
2 pinches asafetida powder
1/2 tbsp. butter
salt to taste
Directions
- Put the washed spinach in a pan with very little water (just a sprinkle) and a pinch of salt.
- Cover, bring to a boil for 2 minutes. Remove spinach and cool quickly by running under cool water.
- Transfer spinach to a blender, add green chilies and run for a minute. Spinach and chili mixture should be coarse – be sure not to over blend it. Set aside.
- In a large skillet fry the potatoes in ghee until light brown. Transfer potatoes to paper towel and set aside.
- Add the cumin seeds, ginger and onions to the skillet and fry until onions are tender (about 5 minutes).
- Add the tomato and fry for an additional two minutes.
- Add all the dry masalas (spice mixes) and fry until ghee separates.
- Add spinach and potatoes. When mixture begins to boil sprinkle the flour and stir well. Boil for 2-3 minutes, and then add lemon juice.
- Just before serving heat butter in a tiny saucepan and add the asafetida powder. Pour over the vegetable and mix.
- Serve hot.
Reader Comments
ElieC says...
I cut this recipe by a half to a third and estimated the spices with a pinch or a sprinkle. It came out pretty nicely. I didn't have ghee so used oil instead - not sure how long I was supposed to wait for ghee to separate since I didn't used it. In any cas
May 10, 2010 (report abuse)
ec says...
great
Apr 7, 2010 (report abuse)
rf says...
Apr 6, 2010 (report abuse)