Cooking Index - Cooking Recipes & IdeasAloo Saag (spinach & Potato Stew) Recipe - Cooking Index

Aloo Saag (spinach & Potato Stew)

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozFresh spinach
3 lbs 1362g / 48ozNew potatoes - (about 1 lb) - (medium) peeled, cut in 1" cubes
1/4 cup 59mlOil or clarified butter
2 teaspoons 10mlMustard seeds
1 teaspoon 5mlOnion - (about 1 1/2 c), (large) thinly sliced
2   Garlic cloves - peeled and crushed (large)
1 teaspoon 5mlGround coriander seed
1 teaspoon 5mlPaprika
1/4 teaspoon 1.3mlGround cardamom seed
1 tablespoon 15mlPeeled & minced fresh ginger
1 teaspoon 5mlGround black pepper
1/4 teaspoon 1.3mlCayenne
  Salt - to taste

Recipe Instructions

Chop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm water. Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm water, and bring to a boil over high heat. Lower the heat to a simmer, and cook about 12 minutes, until the potatoes are tender.

Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and saute a minute more. Remove from heat.

When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices have been absorbed by the vegetables.

Imran C.


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