1/2 kg palak (spinach)
2 potatoes chopped
2 teaspoon oil
1/2 teaspoon rai (mustard seeds)
Pinch of haldi
1/2 teaspoon lal mirch powder
Pinch of hing
Salt to taste
Wash palak leaves in salt water and rinse with fresh water.
The chop coarsely.
Add rai and hing.
Sprinkle haldi, mirch and salt.
Pour 2-3 tablespoons of water for potatoes to get cooked.
Cover and cook on low flame.
Add palak and mix well.
Cover till palak is cooked and the sabji is dry.
Serve with hot phulkas.
Tip – Do not overcook palak as it get dis-coloured and its nutritional value depletes.