Saag Aloo Recipe

Saag Aloo is a tasty dish usually served with Poori; Saag means spinach, whilst Aloo means potato. The spinach and potato curry are chunky dishes that can be spicy and salty. In India, a cup of Saag aloo is a serving alongside a plate of either Dosa or Poori. Saag Aloo is a traditional Punjabi dish that is vegan, dairy and gluten-free. Saag aloo is made with Saag (a variety of greens, including tiny mustard greens), Potatoes and spices. The recipe can also be made with frozen spinach. In India, it's also called Palak Aloo. Saag Aloo tastes like a curried potato with ginger, chilli and salt. 

It is a dish that melts in the mouth. It is Sadies favourite when ordering a takeaway. It is inexpensive to make, and the method is straightforward. This dish works well as a side dish alongside rice, bread, curry and onion bhaji pakoras. You could have it as a midweek meal served with a bowl of dal and some chapatis or rice. It can be prepared in advance and can also be reheated. Saag aloo can be stored in a refrigerator for approximately three days or so. Saag aloo is a dish prepared with a whole range of aromatic spices. The spinach melts down to nothing and coats the potatoes. In Indian restaurants, aloo saag is done with big chunks of potato pieces, but saag aloo is sometimes also prepared in a smooth liquid to go better with Poori. 

Ingredients 

  • Vegetable oil (2 tbsp)
  • Cumin Seeds (2 tbsp)
  • Mustard seeds (2 tbsp)
  • Onion (1 finely sliced)
  • Garlic cloves ( 3 large crushed)
  • Fresh ginger (thumb sized)
  • Maris Piper Potatoes (1kg peeled, cut into 3cm pieces)
  • Tomato Puree (1 tbsp)
  • Ground Coriander (1 tbsp)
  • Hot Chilli Powder (1 tbsp)
  • Spinach (250g)
  • Red Chilli (1 finely chopped)

Method 

Cook the potatoes until it turns tender. Be careful to not overcook the potatoes or they will be too mushy. Drain and leave to steam dry. Meanwhile, let us heat the oil in a large, lidded pan over medium-low heat. Then add some cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle. Add the onions & cover it with a lid; cook for 10- 15 minutes until it turns soft.

Then, add the garlic, ginger, tomato puree, the remaining spices, and one tablespoon of water. Cook it, uncovered, over low heat for 5-10 minutes until softened, So add the potatoes and stir to coat. Let's add a large handful of the spinach and 100 ml of boil water, then cover it and cook for 2 minutes or until the spinach wilts. Add the remaining spinach. Scatter with chopped chilli to serve.

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