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Recipe Name: Aloo Palak Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Chopped spinach
2 Onoins chopped fine
2 Potatoes boiled and peeled
1 Tomato grated
2 Green chillies
1 1 inch piece ginger
1 Teaspoon(s) Lemon Juice
1/2 Teaspoon(s) Wheat or other flour
1 Teaspoon(s) Red chilli powder
1 Teaspoon(s) Cinnamon-clove powder
1/4 Teaspoon(s) turmeric powder
1/2 Teaspoon(s) Cumin seeds
2 Pinches asafoetida
1/2 Teaspoon(s) Garam masala
1/2 Tablespoon(s) Butter
4 Tablespoon(s) Ghee
Salt to taste
Put the washed spinach in a pan, add very little water (just a
sprinkle) and a pinch of salt. Cover and boil over a high flame for 2
minutes. Cool quickly, or hold under running water in a colander. Put
in a mixie, add green chilli and run for a minute. Keep slightly
coarse, do not make very smooth. Keep aside. Cut the potatoes into
big pieces. Heat ghee and fry potatoes till light brown. Drain the
potatoes, keep aside. In the same hot ghee add the cumin seeds. Add
the ginger, onions and fry till very tender. Add the tomato and
further fry for two minutes. Add all the dry masalas and fry till ghee
separates. Add spinach and potatoes. When it resumes a boil sprinkle
the flour and stir well. Boil for 2-3 minutes. Add lemon juice 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 even rice. Note: You may use boiled peas, boiled corn
kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes Makes for: 6 Shelf life: Best fresh
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 423
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 15.3mg
Sodium: 964.3mg
Potassium: 2437.5mg
Carbohydrates: 84.6g
Fiber: 12.8g
Sugar: 13.9g
Protein: 11.4g

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