How to make Dhaba Style Lasuni Aloo Palak-
Spinach 1 big bunch
Mustard oil 3 tbsp
Potatoes 3 medium size (chopped)
Red chilli 1 spoon
Asafoetida 1/4 teaspoon
cumin 1/2 teaspoon
Onion 2 medium (chopped)
Garlic 1 tbsp (chopped)
Ginger 1 tsp (chopped)
Green chilli 2 chopped
turmeric powder 1/4 teaspoon
black pepper powder 2 teaspoons
coriander powder 1 tbsp
Cumin powder 1/4 tsp
Dry mango powder 1/2 tsp
hot water as per need
tomatoes 2 chopped
salt as per taste
a pinch of sugar
Lemon juice 1 teaspoon
a pinch of garam masala
A handful of green coriander (chopped)
How to make vegetable
To make this vegetable, wash the spinach leaves and pat them dry with a clean kitchen towel or tissue. Then cut it and take it out in a bowl. Now place a pan on high flame and add oil in it and let it heat until smoke starts coming out of it. When the smoke goes out, reduce the flame and let it cool down a bit. Then add chopped potatoes to it and fry it on medium high flame until they are more than half cooked. Keep stirring the potatoes occasionally. When the potatoes are more than half cooked, take them out in a bowl. In the same oil, add red chilli, asafoetida, cumin, onion and cook till the onion turns light golden brown then add garlic, ginger and green chilli and cook till the onion turns completely golden brown. Lower the flame and add all the powdered spices along with a splash of hot water, mix well and then cook on high flame until the oil separates. Now add tomatoes, salt and sugar, mix and cook on high flame until tomatoes are cooked and oil separates. When the tomatoes are cooked, add chopped spinach over the masala and cover without stirring and cook on low flame for 3-4 minutes or until the spinach releases its moisture. Then remove the lid and mix. Now cook it until all the moisture is gone. Add hot water to it and cook the spinach a little more. Then add fried potatoes with lemon juice and mix well. After cooking for some time, add garam masala and fresh coriander. Potato spinach curry is ready.
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