Spinach a.k.a palak are the green leafy vegetable. Spinach leaves and stem are not as bitter as mustard leaves and also they are not as hard as mustard leaves. There are many ways and combinations through which spinach can be cooked but the old desi versions have their special place that is why also my favorite way of cooking it.
INGREDIENTS
1 bunch of fresh spinach (about 500 grams), chopped
1 large size onion, chopped
6 tbsp of vegetable oil
1 ½ tbsp of red chili powder
¼ tsp of turmeric powder (optional)
3/4 tbsp of salt
1 large size fresh tomato, chopped
½ cup water
3 medium size potatoes, chopped in cubes
PROCEDURE
1) Rinse your spinach very well with water, 2 to 3 times. In a heavy bottom pan, add all the spinach. On medium heat of stove cook spinach for 15 to 20 minutes. Cook until all the water present in the pot evaporates. You don’t need extra water for that. Cover the lid and let it sit for a while.
2) Take out cooked spinach in a plate. Rinse that pan and in the same pan add vegetable oil and preheat it on medium heat. Add chopped onions in it and cook them until they get golden in color. Add a splash of water to prevent them from over cooking.
3) Add salt, red chili powder and turmeric powder. Stir it for 1 to 2 minutes. Keep on stirring.
4) Add chopped tomatoes and ¼ cup of water. Stir and close the lid. Let tomatoes to fully cook. Keep an eye on them. After they softened try to break down a bit with the back of your spoon.
5) As tomatoes fully cooked the mixture will start separating from oil. At this stage add potatoes and stir well. Cook them for about 2 minutes and add remaining water in it. Close the lid and let the mixture comes to a boil. Once it comes to a boil let it simmer for about 5 minutes on low heat.
7) Take out your already cooked spinach, lightly pinch the branches and leaves of spinach. Add all the spinach in the pot with all the juices of spinach. Mix it well, close lid and cook it on medium heat for about 10 minutes or until all the liquid evaporates. Turn off the stove and serve.
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