Prep 10 mins
Cook 55 mins
A lovely side dish for all you curry heads out there!
- 20 ounces spinach
- 1 1⁄2 cups water
- 4 ounces onions, peeled, cut in half lengthwise and very thinly sliced
- 5 tablespoons vegetable oil
- 1 pinch ground asafoetida powder (optional)
- 2 teaspoons black mustard seeds
- 2 garlic cloves, peeled and minced
- 1 lb potato, peeled and cut into 3/4 - 1 inch chunks (I parboil them first)
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon salt
- Bring water to boil in saucepan.
- Add spinach, cover, and cook until it is just done.
- Drain in a colander and rinse under cold water.
- Press out most of the liquid and chop coarsely.
- Heat oil in heavy saucepan over medium heat.
- When hot, add asafoetida followed by mustard seed.
- As soon as mustard seed begins to pop, add onion and garlic.
- Stir-fry for 2 minutes.
- Add potato and cayenne, let potato simmer a minute.
- Add spinach, salt and 2 tsp water; bring to boil.
- Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
- Stir occasionally and add liquid to pot if it becomes too dry.
This recipe brought out the pungent taste of the spinach, unlike saag aloos I have had that used sweeter spices. The flavors mixed well though. This was good with yogurt.
Loooved it! My favorite Indian dish is Saag Aloo, so I'm so glad I found this recipe. I think I added to much potato, but it still had a great taste and wasn't blander like I thought it would be! There was a step missing in the recipe about the potato and cayenne but I edited that! Thank you!