Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, "saag aloo" potato with spinach. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
This is another quick delicious meal, using basic ingredients, healthy and great for sharing with loved ones. It is a crazy time for us all and hoping these. How to make Saag Aloo - Indian Spinach Potato - Palak Aloo Another curry from the how to cook great food stable of video recipes.
"Saag Aloo" Potato with Spinach is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. "Saag Aloo" Potato with Spinach is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have "saag aloo" potato with spinach using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make "Saag Aloo" Potato with Spinach:
- Get 250 gms potatoes
- Take 200 gms spinach leaves or frozen spinach or a handful of leaves
- Make ready 1 Tbs vegetable oil
- Prepare 1 medium size onion finely chopped
- Prepare 1 tsp roasted cumin seeds
- Make ready 1/2 tsp turmeric powder
- Get leaves Few curry
- Prepare 1 tsp garam masala
- Prepare to taste Salt
- Prepare 1 tsp ghee (optional)
- Get Water
- Take Freshly chopped coriander
- Prepare If using frozen spinach, defrost and cook with potatoes longer
Saag aloo (potatoes with spiced spinach). This dish was the perfect accompaniment to salmon tikka, but it's substantial enough to stand on its own as a vegetarian main course. I've cut the amount of oil in the original recipe way down, and used sugar substitute to balance the acidity of the tomatoes. Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices.
Instructions to make "Saag Aloo" Potato with Spinach:
- Wash, peel and cut the potatoes in cubes. If using new potatoes you may leave the skin on if you prefer.
- Place the cubes potatoes in a microwave steamer, add a little salt, sprinkle with some water and steam in the microwave for 4-5 minutes. (Alternatively you may par boil the potatoes in water)
- Heat oil in a large non-stick pan over medium heat. Add the chopped onion and fry, add curry leaves, cumin seeds and cook all for 1 minute.
- Add the turmeric powder, stir fry taking care not to burn the spices. At this point if the spice mixture is too dry add a little water to create a steam.
- Add the potatoes, shake the pan and slowly fry the potatoes for about 10 minutes. Stirring occasionally until evenly cooked.
- By tossing the potatoes instead of constantly stirring will help the potatoes keep their shape and not get mushy.
- Now add the spinach stir all. Leave to cook together for another few minutes.
- Taste for seasoning and adjust as necessary.
- Remove from the heat, sprinkle with garam masala. Drizzle some ghee and freshly chopped coriander.
Unbelievably, after a conversation with my best friend Basil, I realized that I had yet to document and share a recipe from my kitchen for saag aloo here on my space. As this potato and spinach curry is one of the most popular North Indian vegetable dishes around the globe, I am rather ashamed to just. With soft potatoes, spinach and spices combined, this dish is the perfect side to accompany a curry. This delicious and flavoursome saag aloo recipe is a classic Indian dish that is so simple to make and is the perfect side dish to accompany a bowl full of spicy curry and a large slice of freshly. Turn down the heat; add the onions and pepper and Add the spinach and cook, stirring frequently, until the spinach is fully wilted.
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