Aloo Palak
Aloo Palak
Cooking Instructions
- 1
First remove leaves of spinach from stem and wash properly. Remove all water. Heat 1 to 2 cups of water in pan, boil it. Switch off the flame. Add spinach and close the lid for 1 minute. Remove leaves and immediately place in cold water. You may add ice cubes in this cold water.
- 2
Remove water. This procedure keeps the colour of spinach leaves as it is. Keep spinach leaves in a mixer jar, add lemon juice and make a puree.
- 3
Heat oil in a pan. Add cumin seeds and ginger garlic paste. Saute for a minute. Add onion. Cook till it turns in golden pink colour.
- 4
Roast besan in a small pan. Add besan to cooked onion. Add turmeric powder and red chili powder. Saute all this for 2 minutes.
- 5
Add garam masala. Saute for another 2 minutes. Add spinach puree. Mix it.
- 6
Add kasoori methi and 2 cups water or water as you required for the thickness of the gravy.
- 7
Add boiled and chopped potatoes and salt. Cover the lid and cook for 8 to 10 minutes.
- 8
Prepare to temper. Heat ghee in small pan. When the ghee gets heated, add cumin seeds, garlic, and dry red chili. Pour this hot tempering on aloo palak which is served in a bowl.
- 9
Our aloo palak is ready. Serve hot with roti or bhakri or with dal rice. Enjoy this dish in winter.
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