Aloo Palak

Name: Aloo Palak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 Servings
Cuisine: Indian
Ingredients: Oil/Ghee: ¼ cup; Dry red chilies: 3-4 nos; Heeng (asafoetida): ½ tsp; Cumin: 2 tsp; Garlic chopped: 1 tbsp; Onion chopped: ¾ cup; Ginger chopped: 1 tbsp; Green chilli chopped: 1 nos; Potato (small, boiled & peeled): 2cups; Turmeric: ¾ tsp; Chilli powder: 1½ tsp; Coriander powder: 1½ tbsp; Tomato chopped: 1cup; Salt: to taste; Kasoori methi powder: 2tsp; Spinach leaves: (keep whole) – 3 bunches

Spinach & Potato Masala.

Features:

Cuisine:

Indian

Aloo Palak Ki Subzi.

40mins
Serves 2
Medium

Ingredients

¼ cup Oil/Ghee
3-4 nos Dry red chilies
½ tsp Heeng (asafoetida)
2 tsp Cumin
1 tbsp Garlic chopped
¾ cup Onion chopped
1 tbsp Ginger chopped
1 nos Green chilli chopped
2cups Potato (small, boiled & peeled)
¾ tsp Turmeric
1½ tsp Chilli powder
1½ tbsp Coriander powder
1cup Tomato chopped
to taste Salt
2tsp Kasoori methi powder
(keep whole) – 3 bunches Spinach leaves

Directions

Spinach is a nutritious vegetable, it is believed that spinach was first grown in Persia (modern-day Iran). It travelled to India from there.

Steps

1 Done	Heat a pan and add oil. Break the dry chillies into 2 and add it ot hot oil. Sprinkle heeng and add cumin. Stir for few seconds and add garlic. Cook garlic on high heat till it just starts to get brown and at this stage add in the onions. Give a quick stir and add ginger & green chillies. Cook till onions are half cooked, we do not have to brown them.
2 Done	Add turmeric, chilli powder and coriander powder and give a quick stir. Add in tomatoes with some salt and cook them for 2-3mins on high heat. Now add potato cubes and toss them together. Sprinkle dried kalooti methi and Cook for 3-4 mins and then sprinkle a little water and lower the heat and cook till potatoes are soft and completely cooked.
3 Done	In the meantime wish the spinach leaves and discard any thick stems or wilted leaves. Hold the leaves gently and cut them into shreds. Add shredded spinach over the potatoes and toss them. Remember that spinach will loose its volume once it gets cooked so what may seem to the too much spinach ultimately will be perfect for 2. Basic ratio is that 10cups of freshly cut spinach after cooking will become 1 cup of cooked spinach. Cook till all of the water from the palak evaporates. Check for salt and adjust. Remove and serve it hot with a laccha paratha or phulka.
4 Done	Tips & Tricks on How to Buy, store & wash spinach. Things to see before buying spinach - If the spinach is of deep green and crisp colour then it is of good quality. - Avoid the bunches with too many yellow or wilted leaves. - Check the stems and roots of a bunch. If it is, mushy or going bad then it indicates that the spinach is old. - If you try to fold a spinach leaf and it does snap and folds easily then it means that the spinach is not fresh. - Always try to buy a bunch with medium and small leaves as the bigger leaves may have a bitter aftertaste. - To wash the spinach, open the bunch and soak it in cold water. Move it around with your hands and then let it sit in the cold water for about 5 minutes. This will allow dirt and other sediments to settle down while the spinach leave will float over the water. Now repeat this process at least 2 more times and will have clean spinach. - To store the spinach, you may spread it onto a surface and wipe off excess water. Then place it in a porous container. Never store spinach in a sealed container.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.