Aloo Palak Sabji आलू पालक की मज़ेदार सब्जी restaurant style Saag Aloo Chef Ranveer Brar

For Blanching

• In a handi, add water as required, salt to taste and get a quick boil.
• Add spinach and blanch it for 2-3 minutes.
• Transfer it to ice chilled water and stir it well to stop the cooking process.
• Squeeze the excess water out, transfer it to a grinder jar and make a smooth paste of it.
• Keep it aside for further use.

For Aloo Palak

• In a kadai or a handi, add oil, once it’s hot, add cumin seeds and let it splutter.
• Add coriander seeds, garlic and sauté it until golden in color.
• Add potatoes and sauté it for 3-4 minutes.
• Add turmeric powder, salt to taste, degi red chili powder, little water and mix it well. Close the lid and cook it for 4-5 minutes.
• Add green garlic leaves, gram flour and mix it well.
• Add little water, spinach paste, ghee and let it simmer for a while.
• Add prepared tadka and mix it well.
• Transfer it to a serving bowl and garnish it with prepared tadka.
• Serve hot with roti.

For Tadka

• In a pan, heat oil, add cumin seeds, garlic cloves, dry red chillies, dry fenugreek leaves, tomatoes, salt to taste and cook it for a minute.
• Keep it aside for further use.