Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
ALOO PALAK
  • 3 cups chopped spinach
  • 2 large onions, chopped
  • 2 potatoes, boiled and peeled
  • 1 tomato, grated
  • 2 green chillies
  • 1" piece ginger
  • 1 tsp lemon juice
  • ½ tsp wheat flour
  • 1 tsp red chilli powder
  • 1 tsp cinnamon-clove powder
  • ¼ tsp turmeric powder
  • ½ tsp cumin seeds
  • 2 pinches asafoetida
  • ½ tsp garam masala
  • ½ tbsp butter
  • 4 tbsp ghee
  • Salt to taste
    1. Put the washed spinach in a pan, add very little water and a pinch of salt.
    2. Cover and boil over a high flame for 2 minutes.
    3. Cool quickly, or hold under running water in a colander.
    4. Put in a mixie, add green chilli and run for a minute.
    5. Keep slightly coarse, do not make very smooth. Keep aside.
    6. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
    7. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
    8. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
    9. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
    10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
    11. Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
    12. Pour over the vegetable and mix gently. Serve hot.

     
     

    BACK TO MAIN COURSES