Aloo-Palak

Ingrediants:

3 cups chopped spinach
2 large onions, chopped
2 potatoes, boiled and peeled
1 tomato, grated
2 green chillies
1" piece ginger
1 teaspoon lemon juice
½ teaspoon wheat flour
1 teaspoon red chilli powder
1 teaspoon cinnamon (dalchini)-clove powder
¼ teaspoon turmeric (haldi) powder
½ teaspoon cumin (jeera) seeds
2 pinches asafetida (hing)
½ teaspoon garam masala
½ tablespoon butter
4 tablespoon ghee
Salt to taste

Method:

Step 1: Put the washed spinach in a pan, add very little water and a pinch of salt.
Step 2: Cover and boil over a high flame for 2 minutes.
Step 3: Cool quickly, or hold under running water in a colander.
Step 4: Put in a mixie, add green chilli and run for a minute.
Step 5: Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces.
Step 6: Heat clarified butter (ghee)and fry potatoes till light brown.
Step 7: Drain the potatoes, keep aside.
Step 8: In the same hot clarified butter (ghee)add the cumin (jeera) seeds(jeera).
Step 9: Add the ginger, onions and fry till very tender.
Step 10: Add the tomato and further fry for two minutes.
Step 11: Add all the dry masalas and fry till clarified butter (ghee)separates.
Step 12: Add spinach and potatoes.
Step 13: When it resumes a boil sprinkle the flour and stir well.
Step 14: Boil for 2-3 minutes.
Step 15: Add lemon juice.
Step 16: Just before serving heat butter in a tiny saucepan and add the asfoetida (hing).
Step 17: Pour over the vegetable and mix gently. Serve hot.