Palak (spinach)  is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. The bad thing is that it is high in sodium.

Potato (Aalu) is very low in saturated fat, cholesterol and sodium. It is also a good source of Vitamin C, Vitamin B6, potassium and magnesium. One can get around 278 calories from 1 large (300 gm) potato.

Ingredients of alu palak

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1″ piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method of aloo palak

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.