Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…
- Palak – 1 bunch
- Aloo / Potato – 4 nos (medium sized)
- Onion – 1 no (medium size)
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Curry leaves – a sprig
- Turmeric powder – a pinch
- Chilli powder – ¾ tsp
- Salt to taste
- Oil – 3 tbsp.
- Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
- Peel and finely chop the onions, keep it aside.
- Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
- Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
- Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
- Add in the onions and cook until they turn transparent.
- Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
- Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
- Cook until the masala gets blend well with the veggies.
Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.