Masala Aloo Palak


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You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

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Makes 6 servings
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3 cups chopped spinach (palak)
2 onions , finely chopped
2 boiled potatoes , chopped
1 tomato , grated
2 green chillies , chopped
2 tsp grated ginger (adrak)
1 tsp lemon juice
1/2 tsp whole wheat flour (gehun ka atta)
1 tsp chilli powder
1 tsp cinnamon (dalchini) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp garam masala
1/2 tbsp butter
4 tbsp ghee
salt to taste

  1. Put the spinach in a deep pan, add very little water and a pinch of salt, cover and boil over a high flame for 2 minutes.
  2. Cool quickly by holding under running water in a colander.
  3. Blend in a mixer along with green chilli to a coarse puree. Keep aside.
  4. Heat the ghee in a kadhai and deep fry the potatoes till light brown and crisp.
  5. Drain on an absorbent paper and keep aside.
  6. In the same kadhai, add the cumin seeds.
  7. When the seeds crackle, add the ginger and onions and saute till the onions turn soft.
  8. Add the tomato and saute for more 2 minutes.
  9. Add all the dry masalas and saute till ghee leaves the sides.
  10. Add spinach and potatoes, mix well and bring to boil.
  11. Sprinkle the flour and mix well and boil for 2-3 minutes. Add the lemon juice and mix well.
  12. Just before serving, heat butter in a small pan and add the asafoetida.
  13. Pour over the vegetable and mix gently.
  14. Serve hot with naan or parathas or even rice.
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This recipe was contributed by jaya_mukherjee on 03 Oct 2011

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