SAG ALOO RECIPES

Name: Saag aloo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 as a side dish
Cuisine: Indian
Ingredients: 2 tbsp sunflower oil; 1 onion, finely chopped; 2 garlic cloves, sliced; 1 tbsp chopped ginger; 500g potato, cut into 2cm (¾in) chunks; 1 large red chilli, halved, deseeded and finely sliced; ½ tsp each black mustard seeds, cumin seeds, turmeric; 250g spinach leaves

SAAG ALOO RECIPE | BBC GOOD FOOD

Saag aloo recipe | BBC Good Food image

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

Ingredients

2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potato, cut into 2cm (¾in) chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves

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

SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH) RECIPE - FOOD.COM

Simple Sag Aloo (Indian Potato and Spinach) Recipe - Food.com image

Made this to go with a lamb patia on Friday. Very easy and makes a tasty side-dish for your curry. Don't use over-floury potatoes, because you need them to hold together. You can use fresh spinach instead, but I always have frozen in my freezer so it's easier for me.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 medium potatoes, unpeeled and cut into cubes
4 garlic cloves, finely chopped
2 medium tomatoes, deseeded and cut into strips
4 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon mustard seeds
400 g frozen spinach

Steps:

Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
Taste and adjust seasoning as required then serve immediately.

Nutrition Facts : Calories 501.1, FatContent 15.1, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 406.1, CarbohydrateContent 83.1, FiberContent 13.5, SugarContent 5.7, ProteinContent 13.3

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