Aloo Palak
Dry Vegetable
- 1/4 cup oil/ghee
- 1 medium onion chopped
- 450 gms potatoes peeled and chopped into quarter circles
- 1 small green chilly (deseeded chopped)
- 2.5 teaspoon salt or to taste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Half of 1/4 teaspoon red chilli powder or to taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 medium tomato chopped
- 250 gms spinach chopped
- Handful of dried fenugreek (kasoori methi)
- Cooking oil
Method
Add oil in a deep pot.
On a medium flame setting add onions and fry until they are lightly gold.
Add potatoes, green chilly, ginger, garlic, and spices. Mix them well and give them a quick 3 minute fry, stirring often.
Add 1/2 cup of water and add chopped tomatoes.
Mix well and bring to a boil then cover and simmer for 10 minutes.
Add chopped spinach mix well and simmer this covered with a lid on low for 5 minutes and then uncovered until the moisture from the spinach has been cooked out and there isn't any murky-coloured water left.
Instead of stirring, swirl the pot to ensure the potatoes don't break.
Allow to rest before serving.
If you want a heavier ratio of spinach compared to potatoes, use 250 gms potatoes instead. You may need to reduce the salt and red chilly powder.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
