Mangalorean Recipes

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Aloo Palak

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Ingredients

Quantity Measure Ingredients Description:
3 Teacup Palak Baji spinach, finely chopped
2 Medium Chillies Green Coarsely grind with spinach
2 Large Potatoes boiled, peeled and chopped
4 Tablespoon Ghee Heat
1/2 Teaspoon Jeera (Cumin Seeds) Fry
1 Inch Ginger (Adhrak) grated, fry
2 Large Onions chopped fine, fry
1 Medium Tomatoes grated, fry
1/2 Teaspoon Garam-Masala Add
1/2 Teaspoon Turmeric Powder Add
1 Teaspoon Chilly Powder, Red Add
1/2 Teaspoon Cloves (Lavang) powdered, Add
1/2 Teaspoon Cinnamon (Dalchini) powdered, Add
1/2 Teaspoon Flour, Maida - (Refined) Add
1 Teaspoon Lime Juice Add
1/2 Teaspoon Butter To mix asafoetida
2 Pinch Asafetida (Hing) Mix in butter and add
  Little Salt to taste, add

Method

Par-boil the washed spinach, in a vessel with a wee bit of water for 2 minutes with a closed lid, over a high flame, and remove.   Put it in a colander, and run cold water over it, and cool it.

Coarsely grind the spinach, with the green chillies, in a grinder.

Keep aside.
Boil the potatoes, skin them  and cut them into big pieces.

Heat ghee and fry potatoes till light brown and keep aside.
In the same hot ghee add the jeera, and fry.  then add  the ginger, onions and fry till very tender.    Add the tomato and further fry for two minutes.

Add all the dry Masalas and fry till ghee separates.     Finally, add  spinach and potatoes.     Sprinkle a little water if needed. When it resumes a boil sprinkle the flour and stir well.   Boil for 2-3 minutes. Add lemon juice     Pour asafetida. mixed with hot butter,  over the vegetable and mix gently.

 

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