Saag Aloo

franja's Note:

A lovely side dish for all you curry heads out there!

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 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 asafetida 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

Directions:

1. Bring water to boil in saucepan.
2. Add spinach, cover, and cook until it is just done.
3. Drain in a colander and rinse under cold water.
4. Press out most of the liquid and chop coarsely.
5. Heat oil in heavy saucepan over medium heat.
6. When hot, add asafoetida followed by mustard seed.
7. As soon as mustard seed begins to pop, add onion and garlic.
8. Stir-fry for 2 minutes.
9. Add potato and cayenne, let potato simmer a minute.
10. Add spinach, salt and 2 tsp water; bring to boil.
11. Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
12. Stir occasionally and add liquid to pot if it becomes too dry.

Reviews

[Nose]

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.

[I_heart_seitan]

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!