Aloo Palak

Wednesday, 08 April 2009 23:02 Other Regions - Maharashtrian

Ingredients

Quantity	Measure	Ingredients	Description
1	Teaspoon	Chilly Powder, Red
2	Medium	Chillies, Green
1	Teaspoon	Lime Juice
1/2	Teaspoon	Flour, Maida - (American Pillsbury)
1/2	Teaspoon	Turmeric Powder
1/2	Teaspoon	Jeera/Cumin Seeds
2	Pinch	Asafetida (Hing)
1/2	Teaspoon	Garam-Masala
1/2	Teaspoon	Butter
4	Tablespoon	Ghee
2	Large	Potatoes	boiled, peeled and chopped
2	Large	Onions	chopped fine
1	Inch	Ginger	grated
1	Medium	Tomatoes	grated
1/2	Teaspoon	Cinnamon	powdered
1/2	Teaspoon	Cloves (spice)	powdered
3	Teacup	Palak Baji	spinach, finely chopped
	Little	Salt	to taste

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.