LEAFY ALOO

Very easy mouth-watering Punjabi's delight made by potato-spinach-fenugreek leaves, a nice combination. It is a very healthy, scrumptious, distinctly flavoured and nutritious recipe with full of Vitamins and Potassium.

INGREDIENTS:
2 Medium sized Potatoes (parboiled)
1 Bunch of Spinach
1 Bunch of Fenugreek leaves/Methi saag (taken leaves only)
1/2 Cup Frozen Green Peas (optional)
1 tsp Garlic paste
1 tsp Ginger paste
1 Large Onion (finely chopped)
1 tsp Coriander powder
A Pinch of Turmeric powder
4-6 green chillies (finely chopped)
1 tsp Garam masala
2 tbsps Oil
2 tbsps Milk
1 tsp Clarified Butter (Optional)
Salt to taste

METHOD:
Chop potatoes into small cubes.

Take half of the spinach and make puree. Finely chop the remaining spinach and fenugreek leaves separately.

Heat oil in a pan. Add onions fry for 2-3 minutes. Now add ginger and garlic paste in it. Saute for another 2 minutes. Add turmeric powder and coriander powder. Fry till spices leave oil.

Now add chopped spinach followed by fenugreek leaves and green chillies. Saute for 2 minutes. Add spinach puree, green peas, milk, potatoes and salt. Cook for another 8-10 minutes on medium heat.

Add Garam masala and clarified butter for better flavour, stir for another minute to mix up well.

Serve hot with roti, naan or steamed rice.

TIPS: To maintain the green colour of the vegetables, cook uncovered.
          Adding milk gives a creamy texture.