Saag Aloo Recipe #175159
A lovely side dish for all you curry heads out there!
by franja
1¼ hours | 10 min prep
SERVES 4
- 20 ounces spinach
- 1 1/2 cups water
- 4 ounces onions, peeled, cut in half lengthwise and very thinly sliced
- 5 tablespoons vegetable oil
- 1 pinch ground asafetida powder (optional)
- 2 teaspoons black mustard seeds
- 2 garlic cloves, peeled and minced
- 1 lb potato, peeled and cut into 3/4 - 1 inch chunks (I parboil them first)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- Bring water to boil in saucepan.
- Add spinach, cover, and cook until it is just done.
- Drain in a colander and rinse under cold water.
- Press out most of the liquid and chop coarsely.
- Heat oil in heavy saucepan over medium heat.
- When hot, add asafoetida followed by mustard seed.
- As soon as mustard seed begins to pop, add onion and garlic.
- Stir-fry for 2 minutes.
- Add potato and cayenne, let potato simmer a minute.
- Add spinach, salt and 2 tsp water; bring to boil.
- Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
- Stir occasionally and add liquid to pot if it becomes too dry.
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5 stars