Steps to make Aloo Palak

1. Pressure cook 250 grams of palak or spinach with 1-2 cut green chillies for 1 whistle
2. In a hot pan add 2 tablespoons of oil
3. Add 2 cut onions
4. Add 2 inch ginger
5. Stir fry till the onion turns pink
6. Pressure cook 500 grams of baby potato or aloo for 2 whistles, I cooked in a vessel and not directly
7. Blend in a jar the cooked spinach and a handful of fresh coriander add 4 tablespoons of water
8. Transfer to a non stick kadai 
9. In the same blender jar
10. Add the cooked onion and ginger along with some more fresh coriander add 4 more tablespoon water
11. Mix the onion purée with the spinach purée now 
12. Mix thoroughly
13. Take the cooked aloo or potato out, let it cool and then peel them
14. Put the pan or kadai on heat
15. Add 1/4 teaspoon turmeric
16. Add salt to taste
17. Let it bubble
18. Add 1.5 teaspoons of chilli powder
19. Add 2 teaspoon roasted jeera and dhaniya powder
20. Add 2 tablespoon of garam masala
21. Add 1 teaspoon of hing
22. Add the peeled potatoes
23. Add 2 tablespoons of kasuri methi
24. Cook in slow low heat for 5 minutes
25. Garnish with fresh coriander and ginger
26. Serve hot with roti or rice 
27. Add half a nimbu or lemon for tartness and mix