India is blessed with over 18 varieties of spinach. If you have access to an Indian or Chinese grocery, look out for
some of the more unusual varieties. Saag Aloo is a spicy spinach and potato dish, popular all over India.
Preparation time: 30 minutes
- Fresh Spinach, washed and finely chopped OR frozen spinach – 500 gm
- Potatoes – 2 large
- Salt – 2 teaspoon or to taste.
- Oil – ½ cup or 4 fl oz.
- Cumin Seeds – 1 teaspoon
- Dried red Chilli – 4
- Tomatoes, finely chopped – 2 medium
- Onions, finely chopped – 2 medium
- Ginger Paste – 2 teaspoon
- Green Chilli, finely chopped – 2
- Garam Masala – 3 teaspoon
- Butter – 4 tablespoon
- Coriander, finely chopped – 1 small bunch.
- Wash potatoes and cut into quarters. Add 1 teaspoon salt in water and boil the potatoes for 5 minutes or until slightly
tender. Be careful not to over boil them.
- Heat oil in a pan and fry the potatoes until brown on all sides. Remove and put aside. Do not drain the excess oil.
- Add 1 teaspoon cumin seeds, 4 dried red chilli to the same oil and fry for 10 seconds. Then add tomatoes, onions, 2
teaspoon ginger paste, green chilli, 3 teaspoon garam masala and fry until all the ingredients are golden brown. Cover
the lid; reduce heat and let it cook for 2-3 minutes.
- Add the potatoes, 1 teaspoon salt and stir well. Add the spinach and stir well.
- Cook with the pan covered until the spinach is tender and all the excess fluids have evaporated. Add four tablespoon
of butter at this stage.
- Garnish with freshly chopped coriander. Serve hot with rice and puri.
Instead of potatoes, add fried paneer, fried cauliflower florets and peas.
Use marinated fried chicken pieces instead of potato to make Spinach Chicken! When using fresh spinach, you can
either blanch or blend it to get a nice smooth texture!