SAAG ALOO
A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry.
Provided by Sackville
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
- Add the onion and fry until it too starts to brown.
- Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
- Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
- Add the spinach or chard and cook until it collapses over the potato.
- Salt to taste.
Nutrition Facts : Calories 183.4, Fat 0.7, SaturatedFat 0.1, Sodium 92.1, Carbohydrate 40, Fiber 7, Sugar 3.5, Protein 7.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #main-dish #potatoes #vegetables #easy #low-fat #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #greens #spinach #chard
You'll also love
Elle Moore
[email protected]I can't wait to try this recipe!
Salwa nalweiso
[email protected]This recipe is a great way to introduce kids to Indian food.
JP ALAM
[email protected]I'm not a vegetarian, but I love this dish. It's so hearty and satisfying.
Rm Rakib
[email protected]This dish is a great way to use up leftover potatoes.
Jamerriah Henderson
[email protected]I love that this recipe uses fresh spinach. It makes the dish so much more flavorful.
Angel Butt
[email protected]This recipe is so easy to follow, and the results are always delicious. I've made it several times, and it's always a hit with my family.
Kato Ignatius
[email protected]I'm not sure what I did wrong, but my saag aloo turned out really bland. Maybe I didn't use enough spices.
Constance Mngadi
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added a bit more ginger and garlic, and I used a spicier chili pepper. It turned out perfectly!
Adi Emmanuella
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I hoped. The potatoes were a bit undercooked, and the sauce was too thin. I think I'll try a different recipe next time.
Arnie S
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said it was the best saag aloo he's ever had.
Danyal Danyal
[email protected]I'm not a huge fan of Indian food, but this dish was surprisingly good. The spinach and potatoes were cooked perfectly, and the spices were well-balanced. I would definitely make this again.
Riduan Nihad
[email protected]This dish was amazing! The flavors were so rich and complex, and the potatoes were perfectly cooked. I will definitely be making this again.
Afzaal Nazir Ahmed
[email protected]I love this recipe! It's so easy to make, and the results are always delicious. I've made it several times, and it's always a hit with my family and friends.
Ron Harvey
[email protected]This saag aloo recipe is a winner! The flavors of the spinach, potatoes, and spices blend together perfectly, and the dish is hearty and satisfying. I followed the recipe exactly, and it turned out great. I will definitely be making this again.