Ingredients

• 3 tbsp. oil
• 1 dried red chilli
• 1 tsp. cumin seeds/jeera
• 2 tbsp. garlic
• 1 tbsp. ginger
• 1 large onion
• 2 large potatoes
• 2 medium tomatoes
• 1 tsp. red chilli powder
• 1 tsp. coriander powder
• ¼ tsp. turmeric powder
• ½ tsp. garam masala
• 2 cups spinach/palak
• 1 tbsp. ghee/clarified butter

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Heat oil in a kadai. Now add dried red chilli and cumin seeds and sauté for few seconds.
2. Then add finely chopped ginger and garlic and sauté till it gets a light golden colour.
3. Further add diced potatoes and cook for 4-5 minutes or until they turn soft.
4. Add finely chopped tomatoes and cook till the tomatoes turn soft, it will take around 3-4 minutes.
5. Now add all the dried spices, red chilli powder, coriander powder, turmeric powder garam masala and mix well.
6. Add chopped spinach and cook for 4-5 minutes or until the spinach reduces in size and is perfectly cooked.
7. Lastly add a spoon of ghee and roast the palak aloo or a minute.
8. Serve hot with paratha or pulka.

Recipe Notes

• Do not add water after adding palak as it will release its own water and cook well.
• Do not skip garlic as it adds lot of flavour. The combination of garlic and spinach goes really well.

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