- 2lb Spinach (chopped)
- 1lb potatoes (quartered)
- 2 green chilies
- 1 tbsp melted butter
- A pinch of asafoetida
- 1 tsp white cumin seeds
- Salt To Taste
- 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.