
Ingredients
Process
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.
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