Aloo Palak (Spinach and potato delight) recipe
ingredients
1 kg (2.2 lb) Spinach (paJak), finely chopped
250 g (9 oz) Potatoes, boiled, cubed
8 cups (2 litre) 64 fl oz Water
Salt to taste
2 tsp (10 g) Maize flour (makke ka atta)
2 tbsp (30 g) 1 oz Ghee
5 tsp (30 g) 1 oz Onions, chopped
5 tsp (30 g) 1 oz Ginger (adrak), finely chopped
3 Green chillies, finely chopped
2 tsp (10 ml) Cream
250 g (9 oz) Potatoes, boiled, cubed
8 cups (2 litre) 64 fl oz Water
Salt to taste
2 tsp (10 g) Maize flour (makke ka atta)
2 tbsp (30 g) 1 oz Ghee
5 tsp (30 g) 1 oz Onions, chopped
5 tsp (30 g) 1 oz Ginger (adrak), finely chopped
3 Green chillies, finely chopped
2 tsp (10 ml) Cream
method
1. Boil the spinach in salt water for 10 minutes; then drain the excess water. When slightly cool, blend the boiled spinach in a blender.
2. Reheat the spinach puree, add the potatoes and mix well.
3. Add maize flour gradually, and cook for 10 minutes.
4. Heat the ghee in a separate pan; add onions and half the ginger; saute till brown. Add green chillies and saute for 1 minute.
5. Pour this over the potato-spinach mixture and stir well. Bring the mixture to the boil.
6. Serve hot garnished with the remaining ginger and cream.
2. Reheat the spinach puree, add the potatoes and mix well.
3. Add maize flour gradually, and cook for 10 minutes.
4. Heat the ghee in a separate pan; add onions and half the ginger; saute till brown. Add green chillies and saute for 1 minute.
5. Pour this over the potato-spinach mixture and stir well. Bring the mixture to the boil.
6. Serve hot garnished with the remaining ginger and cream.
serving amount
serves: 4
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