Saag aloo recipe
Saag aloo is a delicious and inexpensive indian side dish made with a combo of spinach and potatoes.
Ingredients
1 cup = 200 ml
- 500 gm/1.10 oz Spinach
- 3-4 Potatoes
- 1 cup tomato puree
- 2 onions (roughly chopped)
- 1 tbsp ginger garlic paste
- 2 green chillies
- 1/8 tsp Asafoetida (optional)
- 1 tsp cumin seeds
- Red chilli powder/paprika to taste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 3/4 cup water
Instructions
- Remove the spinach leaves from the stem.
- Wash the leaves very well.
- Roughly chop the leaves.
- Peel potatoes, cut into desired size of pieces and keep them inside water until used, otherwise they tend to turn brown.
- Heat oil in a pan and add Asafoetida and cumin seeds. Let seeds splutter.
- Add ginger garlic paste and green chillies. Saute on low heat until ginger garlic paste turns brown.
- Add onion and cook until it turns slightly brown.
- Then add tomato puree and mix well.
- Put a lid on and let puree cook on low heat, with occasional stirring until tomatoes begin to leave the sides of the pan. It will take about 10 to 12 minutes.
- Add red chilli powder, turmeric powder and coriander powder. Mix.
- Then add potatoes, water and salt. Mix.
- Put a lid and let potatoes turn slightly soft for 5 minutes.
- Uncover and add spinach. Mix and let it cook covered with occasional stirring.
- In 10 to 15 minutes, spinach and potatoes will be cooked properly and water is going to dry out. You can check so by pressing a piece of potato.
- Lastly add garam masala and mix well.
- Saag aloo is ready. Serve hot with roti, naan or anyway you like.