Palak Aaloo Bhaaji (Spiced Spinach and Potato)
Savory spinach and diced potato
- 4 cups Spinach Leaves
- 1 medium sized Potato
- 2 tablespoons Ghee or Oil
- 1/2 teaspoon Cumin Seeds
- 1 pinch Asafoetida
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 3/4 teaspoon Salt
Wash and cut the spinach and potato.
Heat a heavy-bottom pan on low heat and add ghee or oil.
Add cumin seeds, asafoetida, coriander powder, and turmeric powder and roast the spice mixture for 30 seconds on low heat.
Add in the chopped spinach and potato as well as the salt. Mix well to distribute the spices evenly in the spinach and potato.
Cover with a lid and let it cook on low heat for 10 minutes, stirring occasionally.
In 8-10 minutes, the potatoes should be well-cooked and soft.
Serve hot with roti or rice.
Add some daal to make it a complete meal.
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