Name: Aloo Palak recipe by Amrita Roy at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Spinach Leaves (boiled) - 4 cups; Potatoes - 4 meduim, cut into cubes and boiled; Onion Paste - 1/4 th Cup; Garlic paste - 2 teaspoon; Ginger Paste - 3 teaspoon; Red Chilli Powder - 2 teaspoon; Green Chilli Paste - 2 teaspoon; Asafoetida - A Pinch; Cumin Powder - 2 teaspoon; Keora Water - few drops; Lime Juice - 1/2 teaspoon; Salt to taste; Sugar - 1 teaspoon; Turmeric powder - 1 teaspoon; Butter - 1 tablespoon; Refined Oil - 4 to 5 tablespoon; Cumin seeds - 1 teaspoon

Ingredients Serving: 4

Spinach Leaves (boiled) - 4 cups
Potatoes - 4 meduim, cut into cubes and boiled
Onion Paste - 1/4 th Cup
Garlic paste - 2 teaspoon
Ginger Paste - 3 teaspoon
Red Chilli Powder - 2 teaspoon
Green Chilli Paste - 2 teaspoon
Asafoetida - A Pinch
Cumin Powder - 2 teaspoon
Keora Water - few drops
Lime Juice - 1/2 teaspoon
Salt to taste
Sugar - 1 teaspoon
Turmeric powder - 1 teaspoon
Butter - 1 tablespoon
Refined Oil - 4 to 5 tablespoon
Cumin seeds - 1 teaspoon

Instructions

Make a smooth paste of boiled spinach leaves and keep aside.
Now heat oil and fry the boiled potato cubes using salt until brown.
Put cumin seeds and a pinch of hing in the remaining oil. Next add onion paste and garlic paste. Saute for 2 to 3 minutes.
Next add ginger paste, turmeric powder, cumin powder, red chilli powder, green chilli paste and sugar. Mix them well and add spinach paste and cook until the raw smell is gone.
Add fried potatoes in the gravy and add 1/2 cup water and cook under slow flame for 10 minutes.
Finally, add lime juice and keora water, switch off gas. Add a dollop of butter on top and serve hot.

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