ALOO PALAK

ALOO PALAK

INGREDIENTS

PALAK / SPINACH- 1 BUNDLE CHOPPED

ONIONS-2 ; FINELY CHOPPED
POTATOES-2 
TOMATO-1; CUT
GREEN CHILLIES-2
GINGER-1 INCH PIECE

RED CHILLY POWDER-1 TABLE SPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA -1/2 TABLESPOON

WHEAT FLOUR- 1/2 TABLESPOON

CINNAMON-CLOVE POWDER-1 TABLESPOON

CUMIN SEEDS- 1/2 TABLESPOON
ASAFOETIDA-2 PINCHES

LEMON JUICE- 1 TABLESPOON
BUTTER-1/2 TABLESPOON
GHEE- 4 TABLESPOONS
SALT

PREPARATION

CUT AND WASH PALAK
DRAIN WATER
PUT THE WASHED PALAK IN A PAN
SPRINKLE WATER AND A PINCH A SALT
COVER AND BOIL FOR 2 MINUTES

COOL IT QUICKLY
PUT IT IN A BLENDER. COARSE BLEND ONLY
ADD GREEN CHILLIES AND MIX AGAIN

KEEP ASIDE

COOK POTATOES
PEEL OFF SKIN

CUT THE POTATOES INTO BIG PIECES
HEAT GHEE AND FRY POTATOES TILL LIGHT BROWN.
KEEP ASIDE

IN THE SAME GHEE SPLUTTER CUMIN SEEDS
ADD GINGER, ONIONS AND FRY TILL VERY TENDER

ADD THE TOMATOES AND FRY FOR 2 MINUTES

ADD CHILLY POWDER, TURMERIC POWDER, GARAM MASALA POWDER AND  CINNAMON-CLOVE POWDER AND FRY TILL GHEE SEPARATES

NOW ADD PALAK AND CUT POTATOES
WHEN IT BOILS , SPRINKLE WHEAT FLOUR AND STIR WELL
BOIL FOR 2-3 MINUTES
ADD LEMON JUICE

JUST BEFORE SERVING, HEAT BUTTER AND ASAFOETIDA
POUR IT OVER VEGETABLE AND MIX GENTLY