Saag Aloo (Spinach & Potato Curry)
This simple curry made from potatoes and spinach makes a great side-dish, or you can have it as a vegetarian main course.

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  Serves:  2       Print   

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Ingredients
  • 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
Instructions
  1. Boil the potatoes in water for a maximum of 10 minutes. Drain and put to one side.
  2. 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.
  3. Add in the potatoes and stir-fry for 5 minutes to finish cooking the potatoes.
  4. 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.
Titli's Tips
I love to use baby potatoes in this dish. Garnish with some chopped tomato and coriander for a delicious experience.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 342 17%
Calories from Fat 198
Total Fat 22.0g 33%
Saturated Fat 3.2g 16%
Unsaturated Fat 18.6g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 34.5g 11%
Dietary Fibre 7.5g 30%
Sugars 4.7g
Protein 7.4g 14%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.
February 19th, 2010 | Category: Indian/Pakistani, Vegetarian