A variation of Aloo Palak with fried Panneer thrown in.
Ingredients
- 300 gms Greens (Palak)
- About 150 gms Potatoes (Aloo) - Peeled, cut into medium sized pieces
- Ginger - 1 inch
- About 1/2 an onion roughly chopped
- Garlic - 2 cloves
- Green chillies - 2 1inch sized pieces, cut along the vertical
- Garam Masala powder - 1 tbsp
- Cumin seeds (Jeera) - 1/2 tbsp
- Finely chopped Coriander leaves
- Ghee - 2 tbsp
- Salt - to taste
- Turmeric Powder - 2 tsp

Preparation
There are three parts to this.
1) Boiling Aloo
2) Preparing the Palak paste
3) Final touches (mixing the above two and fine tuning it with spices)


Boiling Aloo: Boil the cut potatoes in a shallow pan with some water. Add turmeric powder and salt to taste. While this happens, do step 2...
Palak paste preparation: Cook the greens along with ginger, onion, garlic and green chillies in a pan / deep vessel - the trick is to add the right amount of water in such a way that after 10 - 15 mins almost all the water will be gone. Once this is done, blend this in a mixer to get it into an 'almost paste' like state (ie.,. you can still see that its not a consistent paste, yet you cannot see individual leaves of the palak).
Final touches In a separate frying pan, add 2 tbsp ghee and when the ghee is hot, add the cumin seeds. Add the aloo and the panneer cubes alongside so that it sorta gets 'fried'. Take care to not burn the cumin seeds. Once this is all fried, add the palak.

Simmer until the aloo absorbs the flavour.

Depending on how you prefer the panneer, you can also fry the panneer first and then add it to the ghee mix instead of giving it too little time to get fried.

This recipe serves 4.