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