1. Aloo Palak
Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and
peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan,
add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame
for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli
and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces.
Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin
seeds.
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.
Add spinach and potatoes.
When it resumes a boil sprinkle
the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter
in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix
gently.
Serve hot with naan or parathas
or even rice.
Note: You may use boiled peas,
boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
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