Ingredients :
3 cups chopped spinach
2 large onions, chopped
2 potatoes, boiled and peeled
1 tomato, grated
2 green chillies
1" piece ginger
1 tsp lemon juice
½ tsp wheat flour
1 tsp red chilli powder
1 tsp cinnamon-clove powder
¼ tsp turmeric powder
½ tsp cumin seeds
2 pinches asafoetida
½ tsp garam masala
½ tbsp butter
4 tbsp ghee
Salt to taste
Method :
Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. 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 further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot
Aloo Palak
Aloo Shimla Mirchi
Ingredients :
900 grams potatoes, finely chopped (2 pounds)
350 grams seeded green peppers (3/4 pound)
7 tbsp cooking oil
2 small onions, finely chopped
½ tsp fenugreek seeds
1 tsp white cumin seeds
1 tsp crushed garlic
1 tsp haldi
1 tsp red chilli powder
225 grams tomatoes, finely chopped (1/2 pound)
½ cup fresh coriander, finely chopped
salt to taste
Directions :
Heat the oil in a saucepan and brown the onions.
When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker.
Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes.
Put the chopped potatoes and green peppers and simmer over low heat in a covered pan.
After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender.
Stir in the fresh coriander before removing from the heat to serve.