Sag aloo

Sag Aloo is a Indian curry house favourite of the world’s two blandest vegetables (spinach and potatoes) combined in what can only just be rescued by the miracle of spices. Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices. The key is to cook the potatoes with the spices without parboiling and to use lots of salt, some green chilli (which I tend to use for almost any dish) and a squeeze of lemon juice at the end to lift the spinach. I always eat this dish with pureed spinach, but you could just use chopped, frozen spinach, the result will still be good. And here it is. If this is what you get when you put the world’s two blandest ingredients together, I’ll have a second helping with an extra serving of abuse, thanks. Oh I almost forgot: this dish is either loved or hated, so let me know what you think of it after you tried it!

INGREDIENTSsag aloo
225g potatoes
225g chopped spinach
1 green chilli
1 garlic clove
Half tablespoon coriander powder
Half tablespoon cumin powder
1 tablespoon chopped coriander leaves
Squeeze of lemon
Salt, to taste
1 tablespoon oil

DIRECTIONS
Dice the potatoes into small cubes and mince the garlic. In a medium pot or wok, bring the oil to heat on high. When it starts sizzling around a wooden spoon, gently drop in the garlic and potatoes. Toss them gently and mix in the spice powders. You want to stir this until the potatoes are almost cooked – you will know because the outside will be translucent and a fork will go through a piece with some difficulty.

If the potatoes start going brown or sticking to the bottom of the wok, add a tablespoon of water. You could even cover the wok to help cook the potatoes faster. Next mix in the spinach and green chillies. Mix the ingredients together for another five minutes until the potatoes are cooked. Add salt to taste, stir through the fresh coriander and squeeze a little lemon before you serve this.

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