Saag Aloo
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About this recipe: A wonderful vegetarian curry, which is the perfect side dish to any Indian-themed meal. Potatoes and spinach are cooked together in delicious spices. Enjoy with parathas or with freshly cooked basmatic rice.
SUSMITA
Ingredients
Serves: 6
- 2 tablespoons groundnut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 dried red chillies, halved
- 6 fresh curry leaves
- 1/2 teaspoon ground turmeric
- 1 pinch asafoetida powder
- 315g cubed potatoes
- salt to taste
- 2 tablespoons water
- 1 tablespoon groundnut oil
- 180g fresh spinach, chopped
- salt to taste
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cumin
Method
Prep:15min › Cook:25min › Ready in:40min
- Heat 2 tablespoons groundnut oil in a frying pan; fry the cumin seeds, mustard seeds and red chillies in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the pan with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
- Heat 1 tablespoon peanut oil in a separate frying pan; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with chilli powder and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.
Ingredients
If your local supermarket doesn't stock curry leaves or asafoetida powder, you can find them in South Asian/Indian speciality shops.
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