Palak-Aloo Curry.

Palak-Aloo recipe can be taken with Rice/Chappathi/ Paratha.

Ingredients:
Palak (Spinach)                                       : a bunch.
Potatoes                                                  : 2.
Onion                                                      : 1.
Tomato                                                    : 2.
Green Chillies                                           : 4.
Salt                                                           : 1/2spoon.
Oil                                                            : 2spoons.
Coriander Powder                                    : 2spoons.
Garam Masala                                      : 1/2spoon.
Ginger-Garlic Paste                               : 1/2spoon.
Jeera (Cumin Seeds)                              : 1spoon.
Mustard Seeds                                       : 1spoon.
Hing (Asafoetida)                                   : a pinch.
Turmeric                                                : a pinch.
Cashewnut Paste/ Cream Paste              : 2spoons (Optional)

Preparation:
Peel the skin of Potatoes and cook them with sufficient water in a pressure cooker. Wait for two whistles. Now strain out the water and cut the Potatoes into cube-sized pieces. Finely chop the Onion & Tomatoes into very small pieces. Boil the Spinach & Green Chillies with sufficient water in a kadhai at a medium flame for 5 minutes. Don't cover the kadhai. Now strain out the water  and keep it aside to get cooled. Now take another kadhai, add Oil and heat it at a medium flame. When the Oil gets heated, add the boiled Potato pieces and fry them for 5 minutes. When the Pieces turns into golden color, remove them and keep aside. In that Kadhai, now add Cumin Seeds, Mustard Seeds, Hing & Ginger-Garlic Paste. Fry them. Now add chopped Onion and fry them until they turns light golden color. At this stage, add chopped Tomatoes and cook them for 10 minutes until they becomes soft and smooth. Blend the boiled Spinach & Green Chillies into a fine paste. When the Tomatoes gets fully cooked, add this Spinach paste into the kadhai and stir it. Now add Coriander Powder, Turmeric, Garam Masala Powder & Salt and cook it for another 5 minutes without lid. At last stage, add fried Potato pieces into the mixture paste and mix them. If you want, add Cashewnut Paste/ Cream Paste before turning off the stove.Now the Palak-Aloo Curry is ready to serve hot and eat.

Note: Do not cover the Kadhai , while boiling & cooking the Spinach. By covering, it looses its green color.