Veggie Foodie

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:

1. 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.
2. Add the garlic, ginger, green chilies, red chilies and saute on a medium flame for 1 minute.
3. Add the potatoes, toss gently and cook on a medium flame for 3-4 minutes, while stirring occasionally.
4. 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

Remarks: