Dhaba Style Aloo Palak

Ingredients Dhaba Style Aloo Palak

• Spinach leaves large bunch 1
• Potatoes medium, unpeeled, and quartered 2-3
• Oil 2 teaspoons
• Cumin seeds 1 teaspoon
• Green chilies chopped 1-2
• Onion medium, chopped 1
• Ginger finely chopped 1 inch
• Garlic finely chopped 1 teaspoon
• Tomato large, finely chopped 1
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Red chili powder 3/4 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Garam masala 1/2 teaspoon
• Ginger strips for garnish
• Parantha to serve

Method

• Step 1: With enough water heated and added, spinach leaves are blanched for one to two minutes in a deep pan. They should be drained into the icy water. Squeeze the extra water out gently, then set it aside.
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• Step 2: Place the spinach in a blender jar with 1/4 cup water, and process until smooth paste forms.
• Step 3: Add cumin seeds to hot oil in a nonstick pan and wait for them to turn color. Mix in the green chilies, onion, ginger, and garlic, then continue to cook until the onion becomes translucent.
• Step 4: Mix thoroughly after adding tomato. Mix thoroughly after adding potatoes. Saute for one minute after adding salt. For 1-2 minutes, cook with a cover.
• Step 5: Combine the garam masala, red chili powder, cumin powder, coriander powder, and turmeric powder thoroughly.
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• Step 6: Add the spinach paste. The blender jar should be rinsed with 1/2 cup water before adding, stirring carefully, and cooking for 4-5 minutes.
• Step 7: Transfer to a serving bowl, top with thin slices of fresh ginger, and serve immediately with lachcha parantha.