I try to make someing nice (though not necessarily different) this week I had this whole bunch of spinach in the refirgerator.. alu palak seemed a tempting option... easy how the mind latches on to the first thing that the eye encounters! Alu palak and paranthas.. nice... What I really wanted to make is this layered parantha that you eat in a restaurant. I came across this real neat paratha (or Parotta, as it is called in Kerala) recipe link in Vineela's blog and that decided it..for me! It looked just like the Paratha I was looking for!
For Alu Palak, well, I have made it a few times earlier so I needed no help on that one!
1 big bunch spinach leaves (you can use canned spinach too)
1 med. size potato
1 Onion chopped
1 large Tomato
3 Green chillies
3-4 pieces of Garlic minced
1" ginger grated
1 sp. Garam masala
Salt to taste
Clean the spinach leaves,and roughly chop them. Pressure cook the potato and Spinach (seperately). Finely chop the onion and tomato ( u can also make a paste of the onion and tomato if u so wish). Peel and cut potato in to cubes. Mash the spinach, or just run it once in the blender if u like it smooth. Heat oil in a kadhai. Add the cumin seeds, add the green chilies, minced garlic and grated ginger, saute it. now add the onion and cook till it is pinkish in colour. add tomato, mix and cook till they are well mixed. Now add the cubed potato, spinach, add garam masala, salt, mix thoroughly and cook for a few minutes. Serve hot with Paratha.