Culinary Skills, Kills, and Thrills

August 15, 2009

Aaloo Palak

Filed under: Uncategorized — 2BigChefs @ 3:43 am

A friend of mine saw my Aaloo Palak photo and requested for the recipe. So, here goes!

What you need:

Potatoes. Boil ’em. Peel ’em. Dice ’em. Make sure that you add some salt to the water in which you boiled the potatoes.
Spinach. Wash ’em. Cut ’em.
Urad daal and jeera for the tadka.
Onion and ginger. Dice ’em. Slice ’em.
Dry red chillies, curry leaves, green chillies.
Turmeric, and some water — just in case.

How do you make:

Add some oil into the pan and get ready for the tadka session. Add some dry red chilies, curry leaves, jeera and urad daal to this. When these ingredients begin to get brown, add the diced onions, and ginger. Saute this mixture until the onions turn transluscent. Add some turmeric and green chillies. Now add the potatoes to the pan. Add some water in case you get into an overly sticky situation. Cook for a few minutes. The potatoes wouldnt need much time now since it was already boiled. Finally add the spinach and allow it to cook in steam. This will considerably reduce the volume of the spinach so use a lot of it. Cook it for a bit, add some salt to taste, and serve it on a winter afternoon with some freshly prepared rotis and achaar!

Aah!!

– OddChef

OgAAADUWm9cBspQAl1dXw8v7FRDqD05Rq4QceIinlYl5o9PqvTluTfm-5rH-QhLOLHK3UY89P0K59GKGhRoQo7Ae97oAm1T1UM3gkf_A6IFWW9ul9dHV5H1V9eot

Advertisements

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: