Ingredients:
- 2 cups boiled and peeled potato cubes
- 4 cups chopped spinach (palak)
- 3 tbsp oil
- 2 tsp cumin seeds (jeera)
- 5-7 cloves
- 10-12 peppercorns
- 3-4 large cardamom
- 1/2 tsp asafoetida (hing)
- 2 tsp chopped garlic (lehsun)
- 3 tsp chopped ginger (adrak)
- 1 tsp finely chopped green chillies
- 2 whole dry kashmiri red chillies, broken into pieces
- 2 tsp coriander (dhania) powder
- 1/2 tsp turmeric powder (haldi)
- 3 tsp kasoori methi
- 1 1/2 tsp salt or to taste
- 1 cup water
Method:
- Heat the oil in a broad non-stick pan. Add cloves, peppercorns, large cardamom and cumin seeds and saute on medium flame for a minute or two. When the seeds turn light brown, add asafoetida and saute for 5-10 seconds.
- Add the garlic, ginger, green chilies, red chilies and saute on a medium flame for 1 minute.
- Add the potatoes, toss gently and cook on a medium flame for 3-4 minutes, while stirring occasionally.
- Add the spinach, coriander powder, turmeric powder, kasoori methi and salt, mix well and cook on a medium flame covered, while stirring occasionally. Add water in stages as necessary to prevent spinach from sticking to the pan. Cook for about 8-10 minutes. Serve hot with any Indian bread.
Serves: 6
Inspiration source:
https://www.tarladalal.com/Aloo-Palak-30887r