Ingredients
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1
-
2
-
400
-
1
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
-
-
Directions
Saag Aloo, 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. Great with rice and dahl. I often serve it with a paneer curry., I didn’t have a lid so I’m still waiting for the potatoes to cook hours later, but this smells AMAZING….. and….. final result is delicious!!! could add some coriander seeds to add a little citrus, going to try next time but thank you!, It ended up delicious but it took a looong time to cook which ended up being quite nice bc the flavors really infused into the potatos and all and all almost a cup of water! I also doubled the curry and garam masala.
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Steps
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1
Done
|
Fry the Cumin Seeds in a Heavy Bottomed Pan in a Bit of Oil and Butter Until Just Starting to Brown. |
|
2
Done
|
Add the Onion and Fry Until It Too Starts to Brown. |
|
3
Done
|
Add the Potato, Garlic, Turmeric, Ginger and Garam Masala and Fry Until the Potato Starts to Soften. |
|
4
Done
|
Unless You Are Using a Non-Stick Pan, You May Need to Add Water and Cover to Keep the Potato from Sticking and to Help It Cook. the First Time I Did This 1/2 Cup at a Time and It Took About 20-30 Minutes but I Now Prefer to Parboil the Potatoes, Which Means You Add Less Water and It Only Takes About 10 Minutes to Finish Off from This Point. |
|
5
Done
|
Add the Spinach or Chard and Cook Until It Collapses Over the Potato. |
|
6
Done
|
Salt to Taste. |
