Aloo Palak

Ingredients:

4 cups chopped spinach
2 large onions chopped fine
3 large potatoes boiled and peeled
1 tomato grated
2 green chilies
1 tsp ginger chopped
2 tsp tamarind pulp
½ tsp wheat or other flour
1 tsp red chili powder
1 tsp cinnamon, clove powder
¼ tsp turmeric powder
1 tsp cumin seeds
¼ tsp asafetida
1 tsp garam masala
1 tsp butter
4 tsp ghee
Salt to taste

Direction:

Heats the pan with 2 tsp oil add green chilies, washed spinach leaves, salt fry well for 2 minutes. Grind it average paste, don’t make very smooth and 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 fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach paste and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 4 minutes. Add tamarind pulp just before serving, heat butter in a pan and add the asafetida. Pour over the vegetable and mix gently. Serve hot with parathas or even rice.