#PalakAloo #RestaurantStyle #PakistaniRecipes
Ingredients:
4 bags Baby Spinach.
2 Potatoes.
1 Onion.
1 tbsp minced Ginger-Garlic.
2 Tomatoes.
1 tbsp Turmeric powder.
1 tsp Salt.
1 tsp Red Chili powder.
1/2 cup Milk.
2 Green Chili pepper.
1 tsp Garam masala.
1 tsp Cumin seed powder.
1 tsp Crushed Black pepper.
Fresh Cilantro.
Recipe:
In a pot add spinach, 1/2 cup water and turmeric powder. Cover and cook for 2 minutes. Mix the turmeric powder. Cover and cook for 5 minutes. Drain it. Blend the spinach. Keep it aside.
In a wok add oil. On a medium heat, heat the oil. Cook onion until it’s light brown. Add minced Ginger-Garlic. Cook for a minute. Make sure don’t over cook the onion. Add tomatoes. Cook the tomatoes until they are soft. Add salt and red chili powder. Cook for 2-3 minutes. Add potatoes. Fry for 3-5 minutes.
Add spinach. Mix it well. Add milk. Cover and cook for 7 minutes. Add green chilis and keep it covered. Add cumin seed powder, garam masala and crushed black pepper. Cover and cook for 5 minutes. (I literally put the timer on while cooking)
Add fresh cilantro. Cover for another 1-2 minutes. Enjoy.
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