Potato Spinach (Aalu palk) | Aloo Palak - Veg Recipes

Elements 

Aloo palk

 (American measuring container utilized, 1 mug = 250 ml)

1 cluster palak/spinach

3 medium estimated potatoes/aloo

1 medium estimated onion, finely hacked

1 medium estimated tomato, hacked

3 garlic + ½ inch ginger - smashed or made into a glue in a mortar-pestle

1 or 2 green chilies

3 cloves

1 inch cinnamon

1 little indian sound leaf

¼ tsp turmeric powder/haldi

a squeeze of asafoetida/hing

¼ or ½ tsp garam masala powder

1.5 tbsp besan/gram flour or makai ka atta/maize flour

1 container water

2 tbsp oil or ghee or spread

½ tsp pounded kasuri methi/dry methi leaves (discretionary)

salt as needed

a couple of ginger julienne for decorating

Guidelines

1-Heat up the potatoes or aloos in a weight cooker or steamer work the are totally cooked.

2-Peel and quarter or bones them. keep aside secured.

3-Heat up 2 to 3 mugs water with some salt.

4-Switch off the blaze and quickly include the palak or spinach.

5-Whiten them in the water for 4-5 minutes.

6-Channel and promptly put the palak in cool water for 3-4 minutes.

7-Empty again and alongside green chilies, make a smooth puree in a processor or blender.

8-Hotness oil or ghee or spread in a dish or kadai/wok.

9-Sear the inlet leaf, cloves and cinnamon till they get to be fragrant.

10-Include the slashed onion and broil work light tan.

11-Presently include the ginger-garlic glue and sear till the crude smell goes away.

12-Include the tomatoes and sear till the tomatoes get to be delicate and soft.

13-The oil ought to begin discharging from the mixture.

14-Presently include the turmeric powder and asafoetida and mix for 5-10 seconds.

15-Include the palak puree. mix well.

16-Include the besan or gram flour. mix with a wired whisk so that the besan disintegrates and there are no protuberances.

17-Then again, you can likewise break up the besan in 3-4 tbsp water and make a smooth glue.

18-At that point add this glue to the palak mixture. mix and include 1 glass water. season with salt.

19-Stew the palak sauce work the palak gets totally cooked.

20-The sauce or sauce will somewhat thicken.

21-You can change the consistency by including pretty much water.add the aloos and stew for 2-3 minutes more.

22-Sprinkle the garam masala powder & smashed kasuri methi clears out. mix and cook for a moment.

23-Serve aloo palak hot with a few rotis, chapatis