Aloo Palak (potatoes in spinch gravy)

This is a Punjabi dish made exotic to suit your taste buds; a perfect combination of taste and health.

Serves 4 -5 persons

Ingredients:

Palak – 2 bunches
Green chillies – 3 

For the gravy:
Potato – 1big (boiled,peeled and cut into cubes)
Onion – 1 big (finely chopped)

Tomato – 2 (finely chopped)

Ginger garlic paste – 2 tsp

Red chilli powder – ¾ tsp

Corriander powder – 2 tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Garam masala - ½ tsp

Cream – 2 tbsp

Sugar – ¼ tsp

Salt to taste

For seasoning:

Cumin seeds – 1 tsp

Oil – 1 tbsp

Butter – 1 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool.  Grind spinach and green chilli into a fine paste and keep aside.

Heat oil in a pan; add cumin seeds after it splutters add finely chopped onion. Saute till  the colour  changes.

After that add ginger garlic paste and tomatoes with little salt and sugar.

Fry that till tomato melts.  Add in all the spice powders and fry for a minute.

Once the raw smell goes, add cubed potatoes and give it a mix.

Then add in the spinach green chilli paste. Add water if required.

Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.

Finally add fresh cream. Serve hot with chapathi.

Variations:

Instead of cream you can substitute with ½ cup of milk

You can also avoid butter and use oil instead.