Aloo Palak ( Fried Potatoes tossed with spinach)

Today's recipe is Aloo Palak (Fried Potatoes tossed with spinach). This is a perfect meal when you don't want to spend time in cooking. This recipe can be prepared in 30 minutes. Spinach is a good source of iron and has a moderate amount of calcium also. Spinach is mostly 90 %  of water and rest is carbohydrate and proteins.
In this recipe, the diced potatoes are shallow fried till crunchy and then tossed with blanched spinach and fried till the oil is separated. The crunch from the potatoes is a perfect match with chopped and blanched spinach.

So here is my recipe:-

Preparation Time:- 10 minutes  Cooking Time:- 20 minutes  Total Time:- 30 minutes

Number Of Serving:- 2 - 3 persons

1 cup = 250 ml
½ cup = 125 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

1) Potatoes:- 3 medium (diced into cubes)
2) Spinach:- 1½cups (finely chopped and blanched)
3) Garlic Paste:- 1 teaspoon
4) Turmeric Powder:- ¼ teaspoon
5) Coriander Powder:- 1 teaspoon
6) Kashmiri Red Chili Powder:- 1 teaspoon (non-spicy)
7) Garam Masala Powder:- ½teaspoon
8) Green Chili:- 3 Nos.(optional)
9) Salt:- ½teaspoon or per taste
10) Lime Juice:- ½ teaspoon 
11) Oil:- 2 tablespoon
12) Butter:- 1 teaspoon
13) Cumin Seeds:- ½ teaspoon
14) Water:- ½ cup

1. Peel, wash and cut the potatoes into cubes. Heat oil in a pan. Once the oil is hot add cumin seeds, garlic paste, turmeric powder and coriander powder to the pan. Saute for a minute. (Add a splash of water to avoid burning of masalas). The flame should be over medium-high.

2. Add the diced potatoes, salt, and red chili powder to the pan. Toss for 30 seconds and add water to the pan. Cover it a cook for 10 minutes. Cook over medium-low heat. 

3. After 10 minutes, the potatoes will be done and no water left in the pan. Add green chilies to the pan and toss for 2 minutes.

4. Add the blanched spinach, lime juice, and garam masala to the potatoes. Mix well. And cook for 2 -3 minutes. Stir in between to make sure that the spinach doesn't stick to the pan. Cook till the oil separates from the spinach and potatoes. (Do not cover the pan. as you will lose the bright green color of the spinach.

5. At that point switch off the flame. Add 1 teaspoon of butter to the pan mix well.

Take it out on a serving plate and serve hot with a dollop of butter over it.

* People living outside India, and not aware of all the Indian spices, you will mostly get all the spices in the Indian stores near your place.

Serving TIp:- Serve aloo palak with any Indian bread like roti or paratha.

Do try my recipes. Till Then happy cooking.!

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