Aloo palak with roti

Ingredients for 4 portions

• 2 bunchesSpinach (palak), leaves picked
• 400 gPotato, in 2 cm cubes
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 6 clovesGarlic, finely chopped
• 1Onion, finely chopped
• 2Green chillies, chopped
• 1 tspGinger, grated
• 3 mlTurmeric
• 3 mlRed chilli powder
• 1 tspCoriander powder
• to tasteSalt
• 3 mlGaram masala

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a bowl and add the water little by little, kneading to a soft, smooth dough. Cover and let it rest.
2. Peel the potatoes and cut them into 2 cm cubes. Finely chop the onion, garlic and green chillies and grate the ginger.
3. Heat the oil in a kadai and add the cumin seeds. When they splutter, add the garlic and fry until light golden, then add the onion, green chillies and ginger and fry until the onion is soft and lightly coloured, about 4 minutes.
4. Add the potatoes, turmeric, red chilli powder, coriander powder and salt and stir well. Cover and cook on a low flame, stirring now and then, until the potatoes are almost tender, 10–12 minutes.
5. Meanwhile, pick the palak leaves off the thick stems, wash them in three or four changes of water to get rid of the grit, drain and chop roughly.
6. Add the palak and cook uncovered on a medium flame, stirring, until it has wilted, the water has dried up and the potatoes are soft, 6–8 minutes. Stir in the garam masala, turn off the heat and cover.
7. Divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
8. Serve the aloo palak with the hot rotis.

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