SAAG ALOO
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 25m
Yield Serves 4 as a side dish
Number Of Ingredients 8
Steps:
- Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
- Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
- Add a splash of water, cover, and cook for 8-10 mins.
- Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH)
Made this to go with a lamb patia on Friday. Very easy and makes a tasty side-dish for your curry. Don't use over-floury potatoes, because you need them to hold together. You can use fresh spinach instead, but I always have frozen in my freezer so it's easier for me.
Provided by Snowbunny Andorra
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
- Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
- Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
- When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
- If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
- Taste and adjust seasoning as required then serve immediately.
SAAG ALOO
Provided by Elaine Louie
Categories dinner, easy, quick, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
- In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
- Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1052 milligrams, Sugar 5 grams, TransFat 0 grams
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