Sag aloo recipes
Our top 3 of 2 Sag aloo recipes
by RenuViewed 4803 times
- Place the oil in the pan and let it warm up on a medium heat.
- Then add the mustard seeds, cumin (and asafoetida if using)
- Place the lid on the pan as the spices will start to spit.
- Wait 10 seconds then add the potatoes with a splash of water, from the kettle.
- Stir all this together, and then add the garlic, tumeric, salt, jaggery, Cumin & Coriander powder and the chilli & ginger paste.
- This needs to cook through for 5 minutes so that the potatoes soften.
- Add the spinach and give everything a good stir ensuring the spices have coated the vegetables.
- Place the lid on the pan.
- The vegtables should take no longer than 10 minutes to cook.
- 1 tbsp sunflower or vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin
- ½ tsp asafoetida powder (optional)
- 3 medium potatoes cut into cubes
- 2 cloves garlic (crushed)
- 1 tsp tumeric powder
- 1 tsp salt
- 1 tsp jaggery (Indian sugar)
- 1 tsp cumin & coriander powder
- 1 tsp chilli & ginger paste
- 1 large packet spinach
- large handful chopped corriander
by TMASViewed 3131 times
- 1)blanch the spinach in boiling water for 3-4 minutes
- 2)drain spinach thoroughly and leave to cool.when it is cool enough to handle use your hands to squeeze out any remaining liquid
- 3)heat the oil in a large saucepan and fry the mustard seeds for 2 minutes stiring until they start to splutter
- 4)add the onion,garlic and ginger and fry for 5 minutes
- 5)stir in the potatoes,chilli powder and water and cook for 8 minutes stiring occasionally
- 6)finally add the spinach to the pan.cover and simmer for 10-15 minutes until the spinach is cooked and the potatoes are tender.serve hot
- 1lb Spinach
- 2tbsp Vegetable oil
- 1tsp Black mustard seeds
- 1 Onion thinly sliced
- 2 Garlic cloves
- 1in piece Root ginger finely chopped
- 1½ lb Firm potatoes cut into 1in chunks
- 1tsp Chilli powder
- 4fl oz Water
by BiddyViewed 13896 times
- 1. Peel, cube and parboil potato until almost cooked.
- 2. Chop the spinach leaves into fat ribbons.
- 3. Heat oil in heavy pan. Add cumin, coriander, chilli, stir-fry until you can smell the spices.
- 4. Add the mustard seeds. When they pop, add the garlic and onion. Fry until onion is soft.
- 5. Add the potato and spinach, and salt to taste. Add a tiny bit of water to stop it sticking (not too much because the spinach will give off water itself as it cooks.)
- 6. Cover, and cook until the spinach is wilted and the potatoes are soft.
Frozen spinach is also okay, just defrost it before you add to the pan. Tinned spinach is foul and should not be used. Frying the spices first makes them more flavoursome, but be careful not to let them burn. You can also try different spices: garam masala or even just curry powder is fine, or I like having just a grating of nutmeg over the top. Also spinach and nutmeg is a winning combination. If you like tomatoes in your Sag Aloo (personally, I don't) cut a few cherry tomatoes in half and add them with the spinach and potatoes.
3 CommentsAdd comment
- 1 Potato
- 100g Fresh Spinach
- 2 tbsp Vegetable oil for frying
- 1 Onion
- 1 tsp cumin - ground
- 1 tsp Coriander (ground)
- 0.5 tsp Chill
- 2 cloves garlic
- 1 tsp Black mustard seeds
by FIREBIRDViewed 3700 times
- Peel and chop tomatoes, and gently fry in oil until mushy. Add Madras Curry Powder, tumeric and fry. Wash, chop spinch and add,cooking on a low fire until the spinach reduces. Add green chilies, if using. Add salt ,chopped potatoes and a little water,and simmer until potatoes are just cooked, allowing the water to dry out completely. Fry until the oil seperates from the vegetables. Serve with hot chappatis or steaned rice, and an accompaniment of sweet mango chutney.
A tasty and easy recipe for a light lunch. It is best served with a local Indian maize bread, though the maize flour is somewhat hard to come by. A drink that often accompanies this dish is Lassi, an extremely refreshing sweet or salt yogurt drink, made with yogurt, milk, and water ( with sugar or salt) whisked in a blender, and poured over ice cubes in a tall glass. Chappatis or fluffy steamed rice must be served with this dish.
- 1 Kilo Spinach
- ½ Kilo Potatoes
- 2 small tomatoes
- 2 Tbs Vegetable/sunflower cooking oil
- Hot Madras Curry Powder 2 heaped tsps
- 3 or 4 Whole green chilies (optional)