Aloo Gobi Palak - Spinach gravy with potatoes and cauliflower

The below measurements serves 4-5
Ingredients:
1. A medium size palak bunch
2. Ripe tomatoes - 4(Medium sized)
3. Onion - 6 (Medium sized)
4. Toor dhal - 2 Tablespoon
5. Saunf - 1 tablespoon
6. Cinnamon - 2 pieces
7. Cloves - 2 pieces
8. Cauliflower florets - 250 gms
9. Potatoes - 250 gms
10. Butter - 1 tablespoon
11. Coriander seed powder - 1 tablespoon
12. Garam masala powder - 1 Tablespoon
13. Salt - to taste
14. Chilli powder - 2- 3 teaspoons

Method
1. Wash the palak leaves well and remove the centre vein of the leaves. This is done because the palak leaves cook  faster and the vein might not cooked at the same time.
2. Boil the cauliflower and potatoes. Add the required salt to the potatoes and cauliflower florets while cooking so that they do not taste bland.

3. Add the washed palak leaves to hot water and leave for two minutes. the leaves will cook and shrink as shown in the second image below. 

4. Chop 4 onions roughly and saute them until they turn translucent . Do not brown the onions

5.Once the onions become translucent, add the chopped tomatoes 

6. Let the tomatoes become soft and once they are cooked , transfer the mixture to a different bowl and allow it to cool. add salt to it 

7. Grind the palak , onion tomato mixture and cooked dhal separately as shown below. First pic shows the ground palak, second the toor dhal  and third the  onion tomato mixture.

8. Add some butter to a pan and add the saunf, cinnamon and cloves. 

9. Once the spices splutter , chop the remaining one onion finely and add it to spices. Add the salt required for the onion to fasten the cooking.

10. Cook until the onions turn brown 

11. Add the toor dhal and onion tomato mixture 

12. Allow it to biol for a minute or two and then add the ground palak.

13. Once it comes to boil add the coriander powder , chilli powder , remaining salt and garam masala powder and allow it to boil for two to five minutes.

The Emerald Gravy is ready to serve.