PALAK ALOO | SPINACH POTATO

Cuisine: North India

INGREDIENTS:

Potato – 4 medium

Spinach – 3 bunches

Green chilies – 3

Oil – 3 tablespoons

Cloves – 3

Cinnamon – 1 inch

Bay leaf – 1

Onion (chopped) – 2

Ginger garlic paste – 2 teaspoons

Tomato (chopped) – 1

Turmeric powder – ¼ teaspoon

Asafetida – a pinch

Garam masala powder – 1 teaspoon

Kasuri methi (dried fenugreek leaves) – 1 teaspoon

Salt – as required

METHOD:

1. Chop the potatoes in half and boil them in water until cooked. Do not overcook them; they should be tender but firm enough to hold their shape without falling apart. Peel the boiled potatoes and chop them into medium-sized cubes.

2. Rinse the spinach leaves and drain. Bring a few cups of water to a boil in a vessel and add ½ teaspoon of salt. Add the spinach leaves and blanch for 1–2 minutes. Drain the water.

3. Grind the blanched spinach and green chilies with a little water into a fine purée.

4. Heat oil in a pot. Add cloves, cinnamon and bay leaf. Sauté for a few seconds, then add the chopped onion. Fry until lightly golden brown.

5. Add the ginger-garlic paste and sauté until the raw smell disappears. Add the chopped tomatoes and cook until soft and mushy. Then add turmeric powder and asafetida.

6. Add the spinach purée. Check the consistency and add water if required. Add the boiled potato cubes and bring the gravy to a boil.

7. Add garam masala powder, kasuri methi and salt. Mix gently and cook for a few seconds.

8. Serve hot with roti, chapathi or rice.