Saag Aloo

"A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry."
 
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photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
photo by aliraw photo by aliraw
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
  • Add the onion and fry until it too starts to brown.
  • Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
  • Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
  • Add the spinach or chard and cook until it collapses over the potato.
  • Salt to taste.

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Reviews

  1. Great recipe. I found I had to double the spices and add curry powder to get it to my taste. I added in about 6 tablespoons of yogurt when it had about 5 mins of cooking time left. Also added in fresh corriander at the end. Thanks for the recipe!
     
  2. I didn't have a lid so I'm still waiting for the potatoes to cook hours later, but this smells AMAZING..... and..... final result is delicious!!! could add some coriander seeds to add a little citrus, going to try next time but thank you!
     
  3. It ended up delicious but it took a looong time to cook (which ended up being quite nice bc the flavors really infused into the potatos) and all and all almost a cup of water! I also doubled the curry and garam masala.
     
  4. This is great just as written! Easy. Will be a family favorite!
     
  5. Delicious simple recipe that has become one of my staples. I normally substitute in sweet potatoes which add in a whole new dimension. I do tend to precook my potatoes, as I find they take too long to cook otherwise. I also tend to add in more spice than it calls for, but I like kick.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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