Aloo Palak

My husband and I like to have rotis for dinner on Sunday nights and we try and have a new side dish every time. I decided to make Aloo Palak by following the recipe my mom-in-law gave to me when she was here. It came out really very well and my husband told me it was one of the best aloo palak's he had tasted (yaaay!! isn't that awesome). Here's the recipe

3/4 bag of frozen chopped spinach or one full bag of fresh spinach.
1 medium sized onion
1 large tomato
1-2 tsp ginger garlic paste
1 green chilli
1 tsp chilli powder
1 tsp garam masala
1/2 tsp turmeric powder (optional)
6-8 fingerling potatoes
1-2 tsp salt
1 tsp lemon extract (optional)
2 tbsp oil

Directions:

1. First boil the potatoes using pressure cooker until the first whistle blows. Use just enough water to barely touch base of the potatoes. After first whistle, switch off and keep this aside.
2. Meanwhile rinse the spinach and boil it with just the water clinging onto the leaves. Keep the lid of the pan closed. Boil until the leaves turn to dark green in color, then switch off and set aside to cool down.
3. Now dice the onion, tomato and green chilli and grind them fine.
4. Put the ground onion mixture in a sauce pan, add the ginger garlic paste and start heating it, until the gravy changes color and becomes slightly darker red.
5. Now grind the spinach. Coarse grinding is enough and add it to the already boilt onion mixture.
6. Add garam masala, chilli powder, salt and turmeric powder and stir gently and let the mixture continue to cook. Switch off when mixture starts to boil.
7. Now peel the potato skin and cut them into small cubes and fry them in oil for a minute and add them to the palak mixture.
8. Upon switching off, add the lemon extract.