Khatta Mint-a Aloo Paalak

Khatta “Mint-a” Aloo Paalak

Ingredients

2 cups Spinach - finely chopped 

3 white potatoes diced into 1” pieces 

3/4 cup Fresh mint leaves - finely chopped

2 green chilies finely chopped 

2 tbsp vegetable oil + 1 tbsp vegetable oil 

2 Tsp turmeric

3 tbps Aamchur ( dry mango powder)

2 tsp chili powder

2 tsp roasted dhania powder ( coriander seeds - dry roasted and powdered 

In a heavy bottom pan, heat 1 tbsp oil. Once the oil is hot, add the finely chopped green chilies. Sauté them for few seconds, and then add the spinach and mint leaves. A a pinch of salt and sauté them well on high heat until they almost dry up. Keep stirring to avoid burning. 

Once most water has evaporated, take the spinach mint mixture and set it aside. In the sauté pan, add 2 tbsp oil and sauté the diced potatoes. I usually close the lid for a few minutes so they get softer faster. 

Once the potatoes are cooked through, add turmeric, salt, chili powder and aamchur and stir well. Add the premise spinach and mint mix. 

Adjust salt and spice levels to taste. Serve with hot rice or roti!