Preparing ­­­Aloo Palak Subzi/Spinach and Potato Curry safely

It's very important to organize meals safely to help cease dangerous micro organism from spreading and growing. You'll be able to take some steps to assist defend your self and your loved ones from the spread of harmful micro organism.
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Wash your arms

Your hands can easily unfold micro organism around the kitchen and onto food. It is essential to always wash your palms thoroughly with soap and heat water:

before starting to prepare meals
after touching raw meals such as meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your hands completely as properly, as a result of wet hands spread bacteria extra simply.
Hold worktops clean

Earlier than you start getting ready food, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to clean them thoroughly.

You need to change dish cloths and tea towels repeatedly to keep away from any micro organism rising on the material.


­­­Aloo Palak Subzi/Spinach and Potato Curry
­­­Aloo Palak Subzi/Spinach and Potato Curry

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We hope you got benefit from reading it, now let’s go back to ­­­aloo palak subzi/spinach and potato curry recipe. To cook ­­­aloo palak subzi/spinach and potato curry you need 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook ­­­Aloo Palak Subzi/Spinach and Potato Curry:
  1. You need 1 big bunch Palak
  2. Provide Potatoes peeled and cubed - 2
  3. Prepare Green chili – 2
  4. Get Garlic (optional) – 3 cloves
  5. Provide Salt to taste
  6. Prepare Oil - 3 tbsp
  7. Prepare Onion finely chopped – 1
  8. Use ginger Grated - 1 tsp
  9. Prepare green chili Finely chopped (optional) – 2
  10. Take Jeera powder – 2 tsp
  11. Use Aamchur – ½ tsp
  12. Prepare ¼ tsp Turmeric Powder –
  13. Provide 1 5 Methi Kasoori - tbsp1.
  14. Use Garam Masala – ½ tsp
  15. You need 1 tbsp Cream butter and or melted
Instructions to make ­­­Aloo Palak Subzi/Spinach and Potato Curry:
  1. Wash, clean and chop the palak. In a saucepan with very little water, cook the garlic and green chili on low heat for a minute. Add the chopped spinach and salt and cook covered for min, stirring a couple of times. The palak will leach water which will help the greens not to stick to the pan. Once the spinach is cooked, remove from heat. Cool and then grind the palak to a rough consistency (hand blender is ideal) with very little water. Save any extra cooked water to use when cooking the spic…
    1. Cook the peeled and cubed potato pieces in water with salt and turmeric and set aside. (Note: to retain the firm edges you can deep fry the potatoes for a min and then follow the above cooking instruction)
    1. 1 tbsps Heat a saucepan with oil, add the chopped onions, chopped chili and grated ginger. Stir fry on medium heat until the onions turn pink and soft. Now add the jeera powder, turmeric powder, amchur and water and stir fry the spices on low flame for a minute.
    1. Add the ground palak, kasoori methi and adjust the salt and continue to cook for another 10 min or until the gravy is thick.
    1. Toss in the garam masala and cooked potatoes and stir in the cream. Remove from flame. Add a pat of butter on top and serve hot with chapatti, bread or rice.
  6. Note: You can substitute potato with corn, peas or paneer and aamchur with 1 chopped tomato to be introduced after the onions turn soft. Once the tomatoes turn mushy add the spices.

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