• A pinch of asafetida
• 1 tsp white cumin seeds
• Salt To Taste
• 2lb Spinach (chopped)
• 1lb potatoes (quartered)
• 2 green chilies
• 1 tbsp melted butter
• Garnish
• Tomato slices
• Lemon wedges

Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.

Add the spinach, potatoes, salt and chilies.

Cover and cook over a moderate heat for about 10 minutes.

Stir several times and then arrange the tomato and lemon slices over the mixture.

Cover, lowering the heat and cook for another 5 minutes.

Serve the aloo palak hot as a side dish.

by Pak101.com (few years ago!) / 1031 views