Aloo Palak Recipe

Ingredients

3 cups chopped spinach
2 large onions finely chopped
2 large potatoes boiled and peeled
1 tomato chopped
2 green chillies
1 piece ginger
1tsp lemon juice
1/2tsp wheat or other flour
1tsp red chilli powder
1tsp cinnamon-clove powder
1/4tsp turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp garam masala
1/2 tbsp butter
4tbsp ghee
salt to taste

Method

Put the washed spinach in a pan and add very little water or just sprinkle the water and a pinch of salt. Cover and boil over a high flame for 2 mins. Cool quickly or hold under running water in a colander. Put in a mixie, add green chillies and run for a minute. keep slightly coarse, do not make very smooth. Cut the potatoes into bigh pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes. Keep aside. In the same hot ghee add cumin seeds, ginger, onions and fry till very tender. Add tomato and further fry for two mins. Add all the dry masalas and fry till ghee separetes. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 min. 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: Instead of potatoes you can also use boiled peas, boiled corn kernels or paneer chunks in the above dish

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Gobi Manchurian

Ingredients :

1 medium cauliflower (clean and broken into big florets)

1 small bunch spring onion finely chopped

2 tsp ginger finely chopped

1tsp garlic finely chopped

1/4 cup plain flour

3tbsp corn flour

1/4tsp red chilli powder

2 dry red chillies

3 tbsp milk

Method 

• Boil the florets for 3-4 minutes in plenty of water, to which a tbsp of milk has been added. 
• Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger, garlic and red chilli powder and salt to taste. 
• Dip the florets in the batter one by one and deep fry in hot oil and keep aside. In the remaining oil, add ginger, garlic and dry chilli powder and fry for a minute. 
• Add the salt and spring onions and stir fry for a minute. 
• Add 1 1/2 cups water and bring to boil. 
• Add 1 tbsp cornflour to 1/4 cup water and dissolve well. 
• Gradually add to the gravy and stir continuously till it resumes boiling. 
• Boil till the gravy becomes transparent. 
• Add florets and Soya sauce. 
• Boil for two more minutes and remove. Serve hot with noodles or rice. 
• Dry manchurian can be made by omitting the gravy. 
• Make florets as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.

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