ALOO PALAK

Ingredients:

Spinach – 1 ½ bunch
Fresh fenugreek leaves – ½ bunch
Potato – 2 cut into chunks
Onion – 1 big, chopped
Red chili powder – 1 ½ tsp
Ginger – 1” julienne
Turmeric powder – 1 tsp
Whole red chilies – 2-3
Garam Masala – 1 tsp
Kitchen king Masala – ½ tsp
Fresh cream – ½ cup

Cooking Procedure:

Blanch the spinach by putting it in a pot of boiling water. Let it sit for 1-2 mins. Drain the water and immediately transfer the spinach to iced water. When the leaves are cooled squeeze out the water and puree it. You can make this puree in advance and store in freezer.
Heat some oil in a pan. Add chopped onion and fry till they get translucent. Then add the potato chunks and fry for 2 mins. Now add haldi, whole red chilies, red chili powder and ginger. Cover and let cook till the potatoes are half cooked. Add little water if required. Then add spinach puree, salt and bring it to a boil. Then add fresh fenugreek leaves. Cover with lid and let cook. Now add garam masala, kitchen king masala and cook for 2 more minutes. Finally add fresh cream and continue cooking for 1 min. Serve hot with naan or paratha.