Best 3 Simple Sag Aloo Indian Potato And Spinach Recipes
In the realm of delectable vegetarian Indian cuisine, Sag Aloo stands as a crown jewel, captivating the palate with its harmonious blend of earthy spinach and tender potatoes. This classic dish, also known as Aloo Palak, is a North Indian delight that finds its roots in the vibrant streets of Punjab. Join us on a culinary journey as we delve into the secrets of preparing this timeless vegetarian delicacy. Along the way, we'll explore variations such as Dhaba-Style Sag Aloo, a roadside delight bursting with rustic flavors, and Vegan Sag Aloo, a plant-based rendition that caters to those with dietary restrictions. Whether you're a seasoned cook or a novice in the kitchen, our detailed recipes, infused with expert tips and tricks, will guide you towards creating an unforgettable Sag Aloo experience that will leave your taste buds dancing with joy. So, gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure that will transport you to the heart of India.
Check out the recipes below so you can choose the best recipe for yourself!
ALOO PALAK (INDIAN POTATOES & SPINACH)
I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.
Provided by -Sylvie-
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
- Remove from the pan and blend to a fine puree and keep aside.
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
- Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
- Simmer for few minutes till the potatoes absorb the flavor.
- Add fresh cream if desired.
Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7
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.
Tips:
- For the best flavor, use fresh spinach. If you only have frozen spinach, thaw it and squeeze out as much water as possible before using.
- If you don't have cumin or coriander seeds, you can use 1 teaspoon of ground cumin and 1 teaspoon of ground coriander instead.
- Adjust the amount of green chilies to your own taste. If you like it spicy, add more. If you don't like it spicy, remove the seeds from the chilies before adding them.
- Serve sag aloo with rice, roti, or naan.
Conclusion:
Sag aloo is a simple but delicious Indian dish that is perfect for a weeknight meal. It is made with potatoes, spinach, and a variety of spices. The dish is easy to make and can be tailored to your own taste. If you are looking for a new Indian dish to try, sag aloo is a great option.
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