Tasty and Easy Recipes

Ingredients:
2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

Method:
Heat the butter in a sauce-pan and fry cumin seeds for 2 minutes.
Add the spinach, potatoes, salt and chilies.
Cover and cook over a moderate heat for about 10 minutes.
Stir several times and then arrange the tomato and lemon slices over the mixture.
Cover, lowering the heat and cook for another 5 minutes.
Serve the aloo palak hot as a side dish.

Ingredients:
500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

Method:
Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
Remove from kadahi, drain excess oil. Put aside to cool a little.
Once cool, flatten by pressing between palms.
Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot.

Ingredients:
250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

Method:
Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.