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Aloo Saag
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Features
Vegetable dish, can be served as side dish or main dish
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Ingredients (Click here for measurement conversion)
Oil - 4 Tablespoons
Onion - 1, finely chopped
Curry leaves - 4
Fenugreek seeds - 6
Kalonji - 0.25 teaspoon
Tomatoes - 2, sliced
Garlic pulp - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 1.5 teaspoons
Salt - 1 teaspoon
Mango powder - 1.5 teaspoons
Potatoes - 6
Spinach - 9 oz
Water - 0.25 pint
Red chillies - 2, sliced
Cilantro - 2 Tablespoons, chopped
Shredded ginger - 10 pieces
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Method
Heat oil and fry the onion, curry leaves, fenugreek and kalonji until they have changed colour.
Reduce the heat to medium and add the tomatoes, garlic, chili powder, coriander, salt and mango powder.
Stir fry for 3 to 5 minutes before adding the spinach and the potatoes.
Continue to stir-fry for 5 minutes.
Add water, cover and cook over a low heat for 10 to 15 minutes.
When the potatoes are cooked through, add the red chillies and the cilantro and remove from heat.
Garnish with the shredded ginger and serve with chapatis.
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Comments
Serves - 4
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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