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Aloo Palak آلو پالک (Spinach & Potato) curry

December 3, 2015

INGREDIENTS

  • 3 gati spinach
  • 8 garlic pieces (big ones)
  • 2 green chilies
  • 2 tomatoes
  • 5 potatoes diced
  • Haldi 1 tsp
  • Salt
  • Red Chilli powder 1 tsp
  • Oil 1/2 cup

PROCEDURE

    • Cut of 75% of the stems of the palak (spinach). Chop into small pieces.
    • Wash spinach and strain.
    • Mash in mortar 8 garlic pieces, 2 green chilies, with 1/2 tsp salt.
    • Chop tomatoes into small pieces. Add haldi and red chilli powder to tomatoes with 2 tsp salt.
    • Heat oil in pot and add garlic/green chili to the oil until a light brown.
    • Once garlic is light brown add the tomatoes with 1/2 cup water.
    • Cover and cook for 3 minutes. Mash tomatoes into a paste with spatula.
    • Add in potatoes and mix well with the paste. Add another half cup of water with potatoes. Cover the pot and reduce heat to medium heat. After two minutes mix well and cover again.
    • Remove cover and cook for 5-7 minutes while mixing and then add spinach. Must spinach down into pot and add 1 cup water with spinach.
    • Cover and reduce heat. After 5 minutes mix well and cover again.
    • Cook on medium heat for 20 minutes until enough water has dried up.
    • Eat with khamiri roti.
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