1/2cupcrushed tomatoes1-2 fresh tomatoes pureed in a blender
Heat oil in a pot, and add the onions. Fry until light golden brown. Remove from pot, and set aside.
To the same oil, add the cumin seeds and red chilli flakes. Saute for 30 seconds.
Now add the chopped potatoes and cook for 7-8 minutes, until about half cooked and lightly golden brown.
Now add the ginger garlic paste and the green chili paste. Mix and cook for about a minute.
Add the fried onions, and mix well for a minute.
Add the spices, and stir the potatoes so that they are coated in the spices and cook for 2-3 minutes.
Now add the spinach and crushed tomatoes. Cover and cook for 5-7 minutes until the spinach and potatoes are fully cooked.
Oil: Use any vegetable oil or even ghee.Onion: Use any kind of onion such as red onion, white or brown onion.Red chili flakes: If you want to keep this recipe mild, then you can skip this ingredient.Spinach: I prefer to use frozen spinach that has been chopped. If you using frozen whole spinach leaves, then you will have to let it thaw completely first. Then in a blender or chopper, puree it. You can also use baby spinach or regular spinach. Tomatoes: If you don't have fresh tomatoes on hand, you can use canned tomatoes.Storage instructions: You can store aloo palak in an airtight container in the refrigerator for 3-4 days.