Cooking Instructions
- 1
Clean and wash palak. Peel and chop boiled potato (aloo) into small cubes. Add salt while boiling the potatoes for evenly salty taste.
- 2
Deep fry the patato cubes.
- 3
Heat 1 tablespoon oil in pan. Add garlic, ginger and green chilli and sauté for 30 seconds on low flame.
- 4
Add half of chopped onion and sauté until it turns translucent.
- 5
Add chopped palak and mix well.
- 6
Cook for approx. 3 minutes over medium flame while stirring in between every few seconds. Turn off the flame and let it cool. Grind sautéed onion-spinach in a blender and make a smooth puree.
- 7
Heat remaining 1 tablespoon oil in same pan. Add remaining chopped onion and sauté until light brown.
- 8
Add chopped, tomato garam masala powder, turmeric powder, cumin powder and coriander powder and mix well.
- 9
Add prepared palak puree and cook on low heat for 5 minutes.
- 10
Add fry potatoes and salt, mix thoroughly
- 11
Add 1/2 cup water and kasuri methi; bring it to boil over medium flame.
- 12
Cook until you get the desired consistency of gravy for approx. 3-4 minutes. Turn off the heat and transfer palak dum aloo to a serving bowl.
- 13
Serve hot....
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