Aloo palak

                                             Aloo Palak

Potatoes and spinach are two ingredients that are found thru the whole year and also very easily available everywhere irrespective of where you live and they taste great together. I like the taste of ginger so I add a big piece but if you aren’t a fan you can always reduce the amount and over all this is a pretty easy recipe, the only real work part of this recipe seems to be washing the palak, I chop it up then give it a good wash atleast 3 times, by the second time the green added color and the dirt stuck on it sort of just goes away. Hence the 3rd times just for good measure. I hope you enjoy making it and also eating it.

Ingredients

Potatoes 5-6 peeled and cubed medium size

Palak/spinach around 250 gms or a medium sized bunch washed chopped and drained

Ginger the size of your thumb grated

Chilli pwdr 1/2 teaspoon or to taste

Turmeric pwdr ¼ teaspoon

Salt to taste

Mustard oil about 3 teaspoons

Jeera/cumin seeds 1 teaspoon

1 tablespoon hing/ asafetida

 

Method

Heat oil in a kadai to the point where it’s steaming, then add jeera, chilli pwdr, turmeric pwdr, hing and salt (be a little light with the salt because even the palak will leave a bit of salt) and let it sizzle for 4-5 seconds then add the potatoes and grated ginger and fry well, you could cover with a lid so the potatoes cook in the steam. Once half done add the palak leaves and toss a little and let it cook on sim. Once the potatoes are done check if the salt is ok and you’re ready to serve it hot with rotis.