INGREDIENTS:
For the Aloo Palak:
– 2 cups of spinach leaves
-2 large potatoes, peeled & cubed
– 1 tbsp of vegetable oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
-1-inch piece of ginger, grated
– 1 tsp of ground cumin
– 1 tsp of ground coriander
-1/2 tsp of turmeric powder
– 1/2 tsp of garam masala
– 1/4 tsp of red chilli powder
-Salt
– 1 cup of vegetable broth or water
For the Rice:
– 1 cup of basmati rice
— 1 tbsp of vegetable oil
-2 cups of water
-Salt
Method:
1. In a pot of boiling water, blanch the spinach leaves
2. In a blender, puree the blanched spinach until smooth.
3. In a large pan, heat vegetable oilmedium heat.Add the chopped onion & sauté until translucent.
4minced garlic & grated ginger to the pan. Cook for another minute until fragrant.
5. Stir in ground cumin, ground coriander, turmericpowder, garam masala, red chili powder, & salt. Cookfor a minute.
6. Add the potatoes to the pan & toss them in the spices until coated.
7. Pour in vegetable broth or water & bring it to asimmer. Cover & cook until the potatoes are tender
8. Once the potatoes are cooked, add the spinachpuree & mix well. Simmer for another 5 minutes combine the flavors.
For the Rice:
9. Rinse the rice under cold water until the water runsclear.
10. In the same pan used for Aloo Palak, heatvegetable oil over medium heat. Add the rinsed rice &sauté for 1-2 minutes.
11. Pour in wateradd salt. Bring to a boil, then reduce the heat to low. Cover & cook for 15 minutes.