INGREDIENTS:

• 1 bunch Spinach, Chopped
• 2 Onions,  thin sliced
• 2 large potatoes, boiled, peeled and diced in big pieces
• 1 Tomato, grated
• 2 Green Chillies
• 1" piece Ginger, grated
• 2 cloves Garlic, grated
• 1/4 tsp. Turmeric powder
• 1 tsp. Red Chilli powder
• 1 tsp. Cumin seeds
• ½ tsp. Coriander powder
• ½ tsp. Cumin powder
• 1 tsp. Garam Masala powder
• 2 pinches Asafoetida
• 2 tbsp. Kasuri Methi (Dried Fenugreek leaves) – hand crushed
• 1 tsp Pomegranate Seed powder
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste
• 1 tbsp. Fresh Cream (optional)

METHOD:

• Wash the spinach in cold water. Put in a pan with very little water and a pinch of salt. Cover and bring to boil over high flame for 2 minutes. Hold the blanched spinach under cold running water and cool it off.
• Put the spinach in a mixer with green chillies and blend into a slightly coarse paste.
• In a pan put ghee and fry the potatoes till light brown in colour. Drain and keep aside
• In the remaining ghee add cumin seeds and let it sizzle.
• Add ginger, garlic and onion and sauté till the onions become tender and translucent
• Add tomato and fry for two more minutes
• Add all the masalas and salt, except asafoetida and kasuri methi, and sauté till the ghee separates out
• Add Spinach and Potato, mix well with the masala and let it start boil over a simmering flame. Cook for around 2 to 3 minutes.
• Add cream if desired and cook for a minute
• Sprinkle kasuri methi and mix well and let it stand covered for sometime with the flame turned off.
• Before serving the dish, in a small pan melt butter and add asafoetida to it. Pour the hot butter and asafoetida mixture over the vegetable and mix gently.
• Aloo Palak is ready to be served.