Posting after nearly two weeks! Phew! Was trotting NYC and DC :) everyone in US is trotting at this time of the year since it's the first long weekend of the year during the last week of May. My legs were swollen, walking tirelessly in the bylanes of New York! An incredible and indelible experience! 

Alright, getting back to the post, Aloo palak is done in two different ways, one, the watery and gravy kinds and the other which is 'high'and dry :P I love the latter, so does Aru. It tastes great with roti and chapathi :) 
Usually, palak is also substituted with methi leaves sometimes, but you can try both. The procedure remains the same. This recipe requires no grinding blending and can be a great option for lunch box.

Potatoes, meduim sized, cubed
Onion, chopped
Spinach/palak, washed, chopped
1 ½ cups
Ginger, finely chopped
½ inch
Green chili
Jeera/cumin seeds
1 tsp
Dhaniya-jeera powder
1 ½ tsp
½ tsp
Garam masala
1 tsp
As needed
3 tbsp

1. Cut the potatoes into cubes and Parboil them ( just one whistle in the cooker and turn off) peel the skin and keep it aside. 
 Heat oil in a pan and add cumin/jeera once they start spluttering add ginger, green chilli, onion and saute till the onion turns translucent. Followed by Garam masala, dhaniya-jeera powder, turmeric and give it a stir.

2. Add the spinach leaves and fry until they wilt. Now add Potatoes, salt and mix it. Enjoy it hot with chapathi or roti.


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