Take a vessel and add water in it when the water boils add the palak leaves to it and let it boil for 2-3 min (this method is known as blanching). As soon as the palak is blanched, you can put it in cold icy water to retain it's green colour.

In a blender add tomato, onion, garlic, clove (laung), peppercorn (kali mirch), cinnamon (dalchini), cashew nut and green chill then blend it into a fine paste.

Now cut the potato into pieces (batons). In the pan put oil and shallow fry till the potatoes are cooked.

Heat the oil in the pan and add mustard seeds let it crackle then add asafoetida (hing), the paste of palak and turmeric, salt and stir it. Cook for about 5-10 minutes till the gravy is cooked properly.

Once the gravy is cooked add the potato and stir it. Cook for about 5 minutes.

Aloo palak sabzi is ready to serve.