Saag Aloo Side Dish

    Saag Aloo Side Dish

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    10 people made this

    About this recipe: Delicious side dish for 2 to serve alongside an Indian feast. Potatoes with spinach and plenty of aromatic spices. Easy to prepare in advance and re-heat.

    Samantha's Supper Kent, England, UK

    Ingredients

    • 1 medium to large potato, peeled and cut into 2 inch dice
    • 2 heaped tablespoons frozen chopped leaf spinach (or 2 balls of spinach, ping pong sized)
    • good pinch sea salt + extra for cooking water
    • ground black pepper to taste
    • 1 level tablespoon ghee or groundnut oil
    • 1/2 tsp black mustard seeds
    • 1 onion, finely sliced
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon finely chopped fresh ginger
    • 1/2 - 1 green chilli, deseeded and finely chopped
    • 1/2 tsp garam masala
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon cumin seeds

    Method

    1. Cook the potatoes in boiling water with a little salt for approx 7-8 minutes or until only just cooked. Remove from the heat, drain and set aside.
    2. In a non-stick fry pan heat the ghee or oil. Add the mustard seeds and the cumin. When the mustard seeds start to 'crackle and pop' add the sliced onions. Stir well and cook until the onions are translucent and starting to brown. Add the garam masala, turmeric. salt and pepper. Mix well and cook for a further 2 minutes.
    3. Add the ginger, garlic and chilli. Cook for a further minute then add the potatoes and spinach. Mix well and keep stirring until the spinach has defrosted and is starting to coat the potatoes.
    4. Add a splash of water and turn up the heat. Keep stirring until the mixture has browned well. Remove and serve or chill for reheating later in the microwave.

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    Reviews (2)

    0

    Really tasty, I left the seeds in the green chilli and it had a bit of a kick! This is the best and simplest recipe I have found for saag aloo. - 03 Dec 2016

    0

    really tasty and so easy - 05 Mar 2014

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