Aloo Palak / Spinach & Potato Masala

Aloo palak is a subtle spinach dish with potato. This is a healthy and delicious veggie delight to go with roti or any other Indian bread. I have seen some people use pureed spinach in this. But I use chopped spinach along with stems. I believe pureeing would kill all the nutrition the spinach holds. Anyways thats all upto to you.. For me I like the texture of my aloo palak more than that of pureed spinach masala.. And also I use to saute them in brief so that I can get most of its vitamins ;) Such a health freak huh??... So here's my Aloo palak in my style.. 

Servings: 2

Preparation time: 10 mins

Cooking time: 20 mins

Level : Moderate

Ingredients:

Potato	250 gm (1 Big)
Spinach	250 gm
Onion	200 gm (1 Medium)
Tomato	150 gm (1 Medium)
Garlic	4 cloves
Ginger	15 gm
Green chilli	2 nos
Musturd seeds	¼ Tsp
Cumin seeds	1 Tsp
Asafoetida	a pinch
Turmeric powder	¼ Tsp
Red chilli powder	1 Tsp
Coriander powder	1 Tsp
Kasoori methi (Dried Fenugreek leaves)	½ Tsp
Garam masala (Optional)	½ Tsp
Salt	as req
Vegetable Oil	1 Tbsp

Preparation: 1. Clean the spinach in cold water and drain the water. Chop them roughly. 2. Boil the potatoes with skins on and cube them into large chunks. 3. Finely chop the onion and tomato. Chop one green chilli..  4. Grind together garlic, ginger and one green chilli Cooking: 1. Heat oil in a large pan. 2. Add mustard seeds and allow to splutter. 3. Now add cumin seeds and asafoetida. 4. When cumin seeds stop spluttering, add in the onion and green chilli with little salt. 5. Stir fry till onion turns brown and nicely fried.  6. Add ginger,garlic & green chilli paste and saute well for 1-2 mins. 7. Add turmeric powder and tomato now. 8. Saute for few more mins or till the tomato softens. 9. Add coriander powder, red chilli powder and fenugreek leaves. Saute well.  10. Now add the spinach and drizzle some water. 12. Cook in medium flame till the spinach gets cooked well. 13. Add the boiled potato and stir well. 14. Check for seasoning and adjust salt . 15. Let the gravy thickens a bit. Turn off the heat and add garam masala. 16. Transfer to serving bowl and serve with rotis.