SAAG ALOO
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
Time 25m
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, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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.
Provided by Sackville
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
- Add the onion and fry until it too starts to brown.
- Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
- 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.
- Add the spinach or chard and cook until it collapses over the potato.
- Salt to taste.
Nutrition Facts : Calories 183.4, Fat 0.7, SaturatedFat 0.1, Sodium 92.1, Carbohydrate 40, Fiber 7, Sugar 3.5, Protein 7.1
WEEKNIGHT ALOO GOBI SAAG
Whenever I am craving Indian food, a golden saag always appears in my mind's eye. Popping mustard and cumin seeds sizzling alongside soft sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian subcontinent in Nepal, Odisha, and West Bengal. It's traditionally served with a maize flour roti, fluffy naan, or chapati in the Punjab region, where it's most commonly eaten.
Provided by Try This Recipe!
Categories Main Dish Recipes Curries Vegetarian
Time 48m
Yield 4
Number Of Ingredients 14
Steps:
- Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Add curry leaves, cumin, mustard seeds, and turmeric. Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
- Pour collard greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 60.4 g, Cholesterol 8.2 mg, Fat 4.8 g, Fiber 14.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 203.8 mg, Sugar 9.4 g
SAAG ALOO
Provided by Elaine Louie
Categories dinner, easy, quick, main course, side dish
Time 35m
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, Calories 298, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1052 milligrams, Sugar 5 grams, TransFat 0 grams
ALOO KA SAAG
Described on the website where I found it as a Rajasthani main course potato dish, Aloo Ka Saag is probably what most of us would classify as a side dish. I've not made this recipe as I've only just found it and I'm posting it for the 2005 Zaar World Tour. I've posted the ingredients exactly as listed in the recipe on http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522. Adjust the spiciness to suit your taste preferences. In what I've set out as step three, the recipe said "cook for some time", so it would be helpful if you could mention in reviews just how long you cooked it for at this point. Since the potatoes are already cooked, my guess is that "some time" would not in fact be longer than 10 minutes. For this reason, my cooking time below is a guesstimate. The Zaar Kitchen Dictionary suggests that garlic powder or onion powder can be used as a substitute for asafetida powder.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth.
- Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Sauté for two minutes; then add the potato pieces, and mix well.
- Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time.
- Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling.
- Remove the Aloo Ka Saag pan from the heat and serve hot.
Nutrition Facts : Calories 157.2, Fat 9.2, SaturatedFat 2.4, Cholesterol 8, Sodium 40.3, Carbohydrate 15.9, Fiber 2.1, Sugar 4.5, Protein 4
RESTAURANT STANDARD SAAG ALOO
My son hates veggies but this he likes. This is an adaptation of a recipe from curryfrenzy.com which comes as close to my local indian restaurant sag aloo that I can achieve.
Provided by Triedandtested
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
- Make a paste of the curry powder, garam massalla and chilli powder with a little water.
- Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
- Add the curry and chilli powder paste and stir fry for a further 30 secs.
- Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
- Add knob of butter and sugar - salt to taste.
- Now add the finely chopped coriander leaves and cook for a further minute.
- Serve with the whole coriander leaves sprinkled over the top.
Nutrition Facts : Calories 434.3, Fat 24.4, SaturatedFat 6.3, Cholesterol 16.3, Sodium 1216.6, Carbohydrate 49.8, Fiber 7.9, Sugar 4.7, Protein 8.3
SAAG ALOO
Make and share this Saag Aloo recipe from Food.com.
Provided by franja
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to boil in saucepan.
- Add spinach, cover, and cook until it is just done.
- Drain in a colander and rinse under cold water.
- Press out most of the liquid and chop coarsely.
- Heat oil in heavy saucepan over medium heat.
- When hot, add asafoetida followed by mustard seed.
- As soon as mustard seed begins to pop, add onion and garlic.
- Stir-fry for 2 minutes.
- Add potato and cayenne, let potato simmer a minute.
- Add spinach, salt and 2 tsp water; bring to boil.
- Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
- Stir occasionally and add liquid to pot if it becomes too dry.
Nutrition Facts : Calories 292.6, Fat 18.2, SaturatedFat 2.4, Sodium 703.4, Carbohydrate 29, Fiber 6.3, Sugar 2.8, Protein 7.1
MASALEDAR ALOO (SPICED POTATOES)
This wonderful looking potato dish comes from Hetal and Anuja at showmethecurry.com. I LOVE their videos and have learned so much from watching them. This recipe has yet to be tried in our house, but it won't be long now as I'm always making various potato dishes - my favorite food! I've sort of sectioned off the ingredients for my own eyeballs to better follow the recipe because sometimes my brain jumbles what I'm seeing, then the anxiety meter gets pegged, THEN I give up cooking and go get 2 JitB tacos!
Provided by Sandi From CA
Categories Potato
Time 40m
Yield 6 approximately
Number Of Ingredients 17
Steps:
- Boil potatoes, leaving them very slightly on the firm side.
- Peel, cool and cut into 3/4" cubes.
- Sprinkle the cumin, coriander, cayenne, amchur, garam masala and chaat masala on the potatoes and mix well but gently.
- Add salt to taste, keeping in mind that some dry spices have their own saltiness. Do a taste test and mix gently.
- In a skillet, heat the oil on medium heat.
- Once the oil is hot, add in mustard seeds and allow them to pop.
- Add in the dry red chili, if using.
- Add in asafoetida, turmeric, curry leaves and green chillies in that order. Then add in the potatoes and mix gently, but thoroughly. Cook the potatoes till they are heated all the way through and further if you want them caramelized.
- Sprinkle on the lemon or lime juice and cilantro. Mix well.
- Serve as a side dish or as an appetizer.
Nutrition Facts : Calories 191.3, Fat 5, SaturatedFat 0.7, Sodium 14.4, Carbohydrate 33.9, Fiber 4.5, Sugar 1.6, Protein 4.1
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