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Saag Aloo - Spinach and Potato
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/ 4 2 Users Voted
Description / 4 2 Users Voted Saag Aloo (Spinach Potato Curry) is one of the more popular vegetarian curry dish in UK and USA. Saag Aloo also referred to as Spinach and Potato curry is commonly found in Indian restaurants. Easy to make and goes well with roti or rice. Just follow this simple Saag Aloo curry recipe and enjoy this vegetarian curry dish.
Ingredients
At a glance
Diet
Cooking Method
Difficulty
Course / Dish
Main Ingredient
Serves
4
* 2 Large Onions
* 3 tbsp Vegetable Oil
* 1/2 teasp Coriander Seeds
* 1/2 teasp Cumin Seeds
* 1/2 teasp Chilli Powder
* 1/2 teasp Ground Coriander
* 900g/2lb Fresh Spinach
* 450g/1lb Potatoes
* 1/2 tea spoon Salt
* 2 tea spoon Fenugreek
* 100g/4oz Tinned Tomatoes
* 3 tbsp Vegetable Oil
* 1/2 teasp Coriander Seeds
* 1/2 teasp Cumin Seeds
* 1/2 teasp Chilli Powder
* 1/2 teasp Ground Coriander
* 900g/2lb Fresh Spinach
* 450g/1lb Potatoes
* 1/2 tea spoon Salt
* 2 tea spoon Fenugreek
* 100g/4oz Tinned Tomatoes
Methods/steps
- Peel the potatoes and cut into 2.5cm/1in cubes. Place in a pan of lightly salted water and cook for 10-15 minutes until just tender.
- Meanwhile, wash the spinach under cold running water, place in a large pan, with only the water which is clinging to the leaves, cover and cook for 3-4 minutes over a medium heat, shaking the pan from time to time. Drain well and squeeze out as much of the water as you can. Set aside.
- Slice one of the onions. Heat the oil in a large pan, add the onions and sauté until golden brown. Add the cumin and coriander seeds and cook for 1 minute.
- Chop the remaining onion and place in a food processor or liquidiser together fried onions. Stir well and cook over a low heat for 5 minutes.
- Add the reserved potatoes, spinach, chilli powder, coriander powder, salt and fenugreek to the onions and cook over a low heat for 10-15 minutes, stirring occasionally.
- Stir in the tomatoes, cover and simmer for 10 minutes. Serve immediately.
Additional Tips
This is a classic side dish but can be eaten on its own with naan bread or chapatis/rotis and goes well with Indian pickles and chutneys.
Reviews
Review by bigsuggy ,
Monday, 14 December 2009
Very tasty recipe.