Saag Aloo     


DescriptionThis is from Madhur Jaffreys INDIAN Cookery and, if you like East Indian food, I strongly recommend her book.
Curry TypeVegetable
StrengthMedium
DifficultyModerate
SourceMadhur Jaffrey
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients20 oz frozen leaf spinach - or use equivalent amount of fresh
1-1/2 cups water
4 oz onions, peeled, cut in half lengthwise and very thinly sliced
5 tbsp vegetable oil
pinch ground asafoetida (optional)
2 tsp whole black mustard seed
2 cloves garlic, peeled and minced
1 lb potatoes, peeled and cut into 3/4 - I inch chunks
1/4 tsp cayenne pepper
1 tsp salt
InstructionsBring 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 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. Serve.
Notes
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