Aloo saag
From Cookipedia
| Aloo saag | |
|---|---|
 |
| Servings: | 4 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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Fragrant Indian spices - ginger, garlic, black mustard seeds and fiery chilli give a superb bite to spinach and potatoes in this easy to make curry side-dish recipe.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g (1 lb) spinach.
- 2 tablespoons vegetable oil.
- 2 teaspoons whole black mustard seeds.
- 1 onion, peeled and sliced.
- 4 cloves of Garlic, peeled and crushed.
- 2.5 cm (1") ginger root, peeled and julienned.
- 675g 91.5 lb) waxy potatoes - new and salad potatoes are good. Pink fir apples are brilliant in this dish and do not need peeling.
- 1 teaspoon hot chilli powder, or to taste.
- 1 green chilli, de-seeded and cut into rings
- 1 teaspoon sea salt
- 120 ml water
Mise en place
- Blanch the spinach in boiling water for 4 minutes.
- Drain and allow to cool.
- When cool enough to handle, squeeze with your hands to remove the remaining liquid.
- Cut the potatoes into 2.5 cm (1") chunks.
Method
- Heat the oil in a high-sided saucepan, add the mustard seeds and fry for 2 minutes until they start to pop.
- Add the onion, garlic and ginger and stir-fry for 5 minutes.
- Add the potatoes, chilli powder and slices, pour in the water and cook for about 8 minutes.
- Add the spinach, cover and simmer for 10 to 15 minutes until the potatoes are to your liking.
Serving suggestions
Serve hot.
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