Easiest Way to Refreshing Eating on a Dime Saag Aloo

Easiest Way to Refreshing Eating on a Dime Saag Aloo Delicious, fresh and tasty.

Saag Aloo. Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach). Prepare a large bowl of ice water, and set aside.

Saag aloo is just one of a bunch of saag dishes you might recognise from your local Indian restaurant.

Other dishes include saag paneer, saag gosht and chana saag.

The thing they all have in common is the green element.

You can have Saag Aloo using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Saag Aloo

1. It’s of large baking potatoes diced into 2 cm cubes.

2. You need of vegetable stock.

3. You need of butter.

4. Prepare of red onion finely diced.

5. You need of garlic diced.

6. You need of sweet paprika.

7. You need of hot paprika.

8. Prepare of yellow mustard seeds.

9. It’s of tandoori masala.

10. Prepare of garam masala.

11. It’s of ground cumin.

12. Prepare of ground coriander.

13. You need of white ground pepper.

14. Prepare of salt.

15. Prepare of large handfuls of baby spinach.

16. You need of chopped tomatoes.

17. It’s of the juice of a lemon.

18. It’s of rapeseed oil.

In the case of saag aloo that green bit is fresh spinach.

Most Indian restaurants in the UK are probably using spinach.

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.

Saag Aloo step by step

1. Put the stock into a large pan, bring to the boil, whilst it’s boiling peel and chop the potatoes, when it’s got to the boil add the potatoes for simmering for 12 minutes..

2. Whilst they are simmering prepare the onion and garlic. Put the oil and a small knob of butter in a large frying pan heat on a high heat fry the onions and garlic until golden..

3. After the 12 minutes are up check the potatoes are soft but still slightly firm, drain them in the sink and set aside..

4. Once the onions are nicely browned, push the mixture to one side and add all the spices, warming them so they heat through, make sure they don’t burn, once you hear the popping of the mustard seeds add half of the butter..

5. Chuck in the potatoes and stir well covering them with the delicious spices!.

6. Add the spinach, squeeze the lemon, stirring well! The rest of the butter, then the chopped tomatoes simmering them quickly this dish doesn’t have lots of sauce! Add salt, stir again..

7. Give a good stir trying to keep some of the potatoes into chunks. Serve enjoy !.

I know it seems that everyone makes it with spinach.

I've used spinach in this saag aloo.

But saag refers to a number of leafy greens.

It can mean spinach, or collard greens or mustard greens.

The word for spinach in Hindi is palak.