Fixings
2 tbsp oil
2 medium size onions, finely cleaved
3 vertically opening green chillies
salt - to taste
1 tsp red bean stew powder
½ tsp turmeric powder
1 tsp ginger garlic glue
3 medium size potatoes, finely cut
6-7 packs of spinach leaves/palak leaves, finely cleaved
1 tbsp coriander leaves, finely cleaved
Directions
Right off the bat, in a wok, include oil and warmth it.
Include finely cleaved onions and saute for few moments.
Include opening green chillies, blend and saute until the point when onions turn delicate.
Include salt, red bean stew powder, turmeric powder, ginger garlic glue, blend and saute well.
Cook the masala until the point when oil overflows out and begins leaving the masala.
Include cut potatoes, blend well.
Include cleaved palak leaves, blend well and cook until all the palak leaves meets up.
Cook aloo palak for couple of minutes.
Include cleaved coriander leaves and blend well.
Cook aloo and palak until aloo turns delicate and palak cooks well.
Continue blending and checking in the middle.
Whenever aloo and palak transforms into delicate sauce and when aloo kills delicate switch the fire.
Serve hot with rice or chapathi.
Video to guide you better
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