Ingredients
- 1kg Spinach
- 4 Potatoes (cubes)
- 1 cup Onion (chopped)
- 1 cup Tomatoes (blended)
- 1 tbsp Ginger garlic paste
- 3 Green chilies
- 3-4 Black cloves
- 1 Cinnamon stick
- 1 Bay leaf
- 1 tsp Turmeric
- 1/2 tsp Garam masala
- 1 cup Ghee
- 1 cup Fenugreek leaves (dry)
- Salt to taste
- 1/2 tsp Cumin
- 8-10 Black pepper whole 1/2 tsp Red chili flakes
- 4-5 Dry red chilies
- 1 cup Milk
Instructions
- In a pot add spinach, water and boil it for 5 to 8 minutes.
- Then to secure spinach color dip in ice cold water for a minute.
- Drain it, add spinach and green chilies in a blender and blend until smooth.
- In a pan heat ghee, then cook onion in it until translucent.
- Add ginger garlic paste, cumin seeds and cook for a minute.
- Then add tomato puree, whole spices, salt, turmeric, red chili powder, and cook for 8 to 10 minutes.
- Then add blended spinach, garam masala and cook for 10 minutes at least.
- Then add potatoes and cook for 5 to 6 minutes.
- Add dry fenugreek, mix. Then add milk and mix again.
- Cover and cook for 10 minutes until ghee separates and potatoes are cooked.
- Then add milk and cook for 5 more minutes.
- In separate pan heat oil, add red whole chilies and fry for 1 to 2 minutes.
- Pour it on top of your aloo palak and serve with rice or roti.
- Preparation Time: 40-45 minutes
- Cooking Time: 15-20 minutes
- Serve: 4-5 persons
