Saag Aloo (Spinach & Potato Curry) |
Author: WarYzwPEmXI
This simple curry made from potatoes and spinach makes a great side-dish, or you can have it as a vegetarian main course.
- 250 g (8 oz) small potatoes, cut into large pieces
- 250 g (8 oz) spinach, de-stalked and washed
- 1 small onion, chopped
- 1 tomato, peeled, desseded and chopped
- 1″ (2½ cm) piece of ginger, chopped
- 2 garlic cloves, finely chopped
- 2 green chillis, chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric
- 3 tbsp vegetable oil or ghee
- Salt
- Boil the potatoes in water for a maximum of 10 minutes. Drain and put to one side.
- Melt the ghee in a pan and all all the remaining ingredients except the spinach. Stir-fry on a medum heat for about 5 minutes.
- Add in the potatoes and stir-fry for 5 minutes to finish cooking the potatoes.
- Once the potatoes are cooked, add in the spinach and continue cooking for 1-2 minutes until the spinach has wilted. Season with salt if desired and serve.
Calories: 342 Fat: 22.0 Sugar: 4.7 Fiber: 7.5 Protein: 7.4 Cholesterol: 0.0
I love to use baby potatoes in this dish. Garnish with some chopped tomato and coriander for a delicious experience.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/sag-aloo
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