aloo-palak-curry
Spinach is one of my favorite veggie dishes because it is full of nutrients and health benefits. Here is one more way of preparing it. I have mixed potato cubes in it, but the recipe can be adapted and used with lightly fried paneer cubes to make palak paneer.
INGREDIENTS
1 big bunch of spinach (it shrinks a LOT during cooking)
1 medium onion, grated or chopped finely
1 large potato, peeled, cubed and boiled until tender (or 125 gm paneer, cubed and fried)
1-2 tomatoes, chopped
1 tsp. jeera/whole cumin
1-2 green chilies
½ tsp. garlic paste
½ tsp. cumin powder
½ tsp. coriander powder
pinch of turmeric powder
pinch of garam masala
salt to taste
1 tsp. lemon juice
water
2-4 tbsp. oil
some coriander for garnishing
INSTRUCTIONS
Take your bunch of fresh spinach. Wash/clean and get the leaves off the stems. Discard stems and drain the leaves then chop them into very thin slices.
Heat some oil in a pan, add the cumin seeds and allow them to splutter. Next add the chopped onion and fry to a nice light brown, then add a green chili with slits and the garlic paste. Fry for a bit then add the chopped tomatoes and sprinkle the cumin and coriander powders. Cook until the tomatoes are soft and mushy and you can see the oil being released from the sides.
Next add the spinach, give it a stir then cover and let this cook, giving it an occasional stir every few minutes. Add the cubed boiled potatoes at this point so they can absorb the flavors properly.
The spinach will reduce drastically in amount. Do not cook it for too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. You can add water to help it get done if it dries up too quickly.
Once it’s done to your liking, sprinkle the garam masala, squeeze in the lemon juice then garnish with coriander and serve.
TIP: If you are using fried paneer cubes, add them in at this last stage just before turning off the heat.

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