Aloo Palak

 INGREDIENTS

• 1 Bunch Spinach Leaves
• 2 Medium Potato, cubed
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1-2 Green Chillies, chopped finely
• 1 Tbspn Cream (optional)
• 1 Tspn Garam Masala
• 1 Tspn Kasuri Methi
• 1 Tspn Turmeric Powder
• 1 Tspn Cumin Seeds
• Chilli Powder, as per taste
• A pinch of Asafoetida/ Hing

 METHOD

• Blanch the washed spinach leaves. Make a smooth paste of the blanched spinach, using very little water. Keep aside.
• Boil the potato. Keep aside.
• In a pan, heat some oil. Add cumin seeds. When they crackle, add very finely chopped onion and cook well. Add ginger garlic paste and saute till raw smell disappears. Now add the tomato puree, green chillies, chilly powder, salt and turmeric. Fry till oil starts oozing. 
• Add spinach puree. Stir well and add water if mixture is dry. Let it simmer for about 10 minutes. Add the boiled potato, cream, kasuri methi and garam masala. Stir and simmer for another 5-6 minutes. Stir occassionally.
• Serve hot.