SAAG ALOO RECIPE | BBC GOOD FOOD
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Provided by Sara Buenfeld
Categories Dinner, Side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Serves 4 as a side dish
Number Of Ingredients 8
Steps:
- Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
- Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
- Add a splash of water, cover, and cook for 8-10 mins.
- Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
Nutrition Facts : Calories 201 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.1 milligram of sodium
SAAG ALOO RECIPE - NYT COOKING
Provided by Elaine Louie
Total Time 35 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
- In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
- Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.
Nutrition Facts : @context http//schema.org, Calories 298, UnsaturatedFatContent 13 grams, CarbohydrateContent 28 grams, FatContent 19 grams, FiberContent 12 grams, ProteinContent 14 grams, SaturatedFatContent 4 grams, SodiumContent 1052 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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