A simple winter dish of aloo and palak to be enjoyed sitting in dhoop with a parantha and lassi!
Spicy root vegetables and french beans: Cut carrots into bite-sized chunks and cook in salted boiling water for 5 minutes or until barely tender. Drain. Cook the onion and spices, and add the root vegetables as step 3, omitting the lentils, then stir in 400g french beans and warm through. Add the spinach as before and serve with plain curd.