 |
| aloopalak |
Ingredients
Spinach -400Gms
Onions -2 chopped
Potatoes-2 boiled and peeled
Tomato -1
Green chillies -3
Ginger -1″ Inch
Wheat flour -1/2Tsp
Cinnamon-clove powder -1Tsp
Cumin seeds -1/2 Tsp
Asafoetida -Little
Onions -2 chopped
Potatoes-2 boiled and peeled
Tomato -1
Green chillies -3
Ginger -1″ Inch
Wheat flour -1/2Tsp
Cinnamon-clove powder -1Tsp
Cumin seeds -1/2 Tsp
Asafoetida -Little
Garam masala -/2 Tsp
Butter -1/2 tbsp.
Ghee- 4 Tsp
Salt to taste
Ghee- 4 Tsp
Salt to taste
METHOD:
Wash and chop spinach. Take a pan add1/4 cup water , chopped spinach and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Allow it to cool. Put in a mixie, add green chillis and run for a minute, do not make very smooth. Keep aside.
Cover and boil over a high flame for 2 minutes. Allow it to cool. Put in a mixie, add green chillis and run for a minute, do not make very smooth. Keep aside.
Cut the potatoes into pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.
Add the cumin seeds , ginger, onions and fry for a minute.
Add the tomato and add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or rice.
Add the cumin seeds , ginger, onions and fry for a minute.
Add the tomato and add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or rice.