Aloo Saag     


DescriptionA soothing dish from northern India that makes a good balance to a very hot main dish.
Curry TypeVegetable
StrengthMedium
DifficultyEasy
SourceSopchak
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1 lb fresh spinach
3 medium new potatoes (about 1 lb), peeled and cut in 1-inch cubes
1/4 C oil or clarified butter
2 tsp mustard seeds
1 lg onion, peeled and thinly sliced (about 1 1/2 cups)
2 lg garlic cloves, peeled and smashed
1 tsp ground coriander seed
1 tsp paprika
1/4 tsp ground cardamom seed
1 TBS peeled, minced, fresh ginger
1 tsp ground black pepper
1/4 tsp cayenne
salt to taste
InstructionsChop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm water. Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm water, and bring to a boil over high heat. Lower the heat to a simmer, and cook about 12 minutes, until the potatoes are tender. Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and saute a minute more.
Remove from heat. When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices have been absorbed by the vegetables.
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