• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Aloo Palak

3 cups – chopped spinach
2 – large onoins chopped fine
2 – large potatoes, boiled and peeled
1 – tomato grated
2 – green chillies
1″ – ginger
1 tsp. – lemon juice
1/2 tsp. – wheat or other flour
1 tsp – red chilli powder
1 tsp – cinnamon-clove powder
1/2 tsp – turmeric powder
1 tsp – cumin seeds
2 pinches – asafoetida
1/2 tsp – garam masala
1/2 tbsp – butter
4 tbsp – ghee
salt to taste
Directions
Put the washed spinach in a pan, add little water and a pinch of salt.
Cover and boil on a high heat for 2 minutes.
Remove and hold under running water in a colander.
Put in a mixer, add green chilli and run for a minute.
Keep aside.
Cut the potatoes into big pieces.
Heat ghee in a pan and fry potatoes until light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry until tender.
Add the tomato and fry for a further two minutes.
Add all the dry masalas and fry until ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes. Add lemon juice.
Before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.