Sag Aloo
Over a year ago
19,136 views
Ingredients
- 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
- Salt
Accompaniment
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Description
Indian vegetable dish of spinach and potatoes: serve with a curry, or eat by itself.
Method
-
1
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.
Chef's Tips
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.
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This is my favourite side dish, I cook it all the time and this is a great recipe - so simple and easy. I have added it to my Favourites here on Mydish and recommend it to my friends and family when ever they need the recipe details.
You could: personally I really don't like tomatoes and spinach as a combination - it creates a strange iron taste somehow.
I might bung a tin of chickpeas or similar in it; with an onion bajii or two and maybe something like carrot and peanut raita, that'd be a rather nice supper.
Presumably, to bulk up a bit a tin of tomatoes would do the trick?