Course: Sauce based Veg – Mains
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 4 to 6
Ingredients:
- 2 tbsp ghee or butter
- 1 tsp of cumin seed
- ½ tsp black mustard seeds
- 1 onion, finely chopped
- 1 tbsp ginger, chopped
- 2 garlic, sliced
- ½ tsp of turmeric
- 1 tsp rock salt (more can be added to taste
- 1 medium size tomato, cut into small pieces or half a can of chopped tomatoes can be used ( 400 g can)
- 1 to 2 green chillies, cut into small rounds ( optional)
- 500 g spinach leaves, cut coarsely
- 2 large russet potatoes, peeled and cut into 2cm cubes
- ½ tsp of garam masala
Method:
- Take a heavy based pan and keep on medium heat. Add ghee as soon as it is a little hot. Add cumin and mustard seeds. As soon as these start fluttering a little, add onion. When they start turning into pink, add garlic and ginger and stir these for 2 to 3 minutes with a wooden stepula. Add turmeric and salt and stir for a minute or so.
- Add tomato and stir it nicely. Cover the pan for a few minutes.
- Add potatoes and chillies, mix these nicely and cover the pan for 5 minutes, reducing the heat. Stir a couple of times to avoid sticking to the base.
- Add spinach, mix these completely with the mixture and cover it for 2 to 3 minutes. Once the spinach leaves become soft and potatoes also become nearly cooked, uncover the pan, bring the heat to a higher setting and leave it on fire until the water has evaporated.
- It is ready to serve as soon as water has evaporated and potatoes have been cooked. It should be transferred to a medium size bowl and sprinkle garam masala. Keep the bowl covered to keep the aroma.
Notes:
- Alu palak is best enjoyed with chapatis and yogurt raita. Can be had as a light lunch also or can be had as a side.
- Coconut oil can be used to make it vegan.
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