Sanoli's Kitchen: LEAFY ALOO

Wednesday, May 16, 2012


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.

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

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.

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