Saag aloo

    Saag aloo

    (7)
    71saves
    40min


    10 people made this

    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.

    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 

    1. 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.
    2. 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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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    11

    This DELICIOUS simple dish makes an excellent, hearty fall meal: healthy too! I substituted curry powder in place of curry leaves, and a bit of onion powder for asafoetida powder. Sesame oil may work better for sauteeing the spinach at high enough heat to remove excess water, as peanut oil will smoke a bit. Some may want to increase salt. Wonderful dish. Thanks SUSMITA!  -  21 Nov 2009  (Review from Allrecipes US | Canada)

    by
    5

    Oh How disapointing I recently returned from Southern India whhere I had Aloo Palak many times, so when I found this recipe I was looking forward to a delicious dinner. No taste at all just tastes like boiled spinach with potatoes I've seen now (sure now) several other recipes for aloo palak that sound so much better which have things like onions and garlic and ginger  -  05 Aug 2011  (Review from Allrecipes US | Canada)

    by
    4

    This dish is delicious, althought it was very hot for my taste. Fresh curry leaves aren`t available in my area, so I used dry and doubled them. Maybe it was the reason this dish was so hot. Next time I`ll definitely reduce curry leaves and maybe chile peppers. Thank so much for this recipe.  -  23 Feb 2010  (Review from Allrecipes US | Canada)

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