Saag aloo recipe

Name: Saag aloo recipe
Ingredients: 1 tbsp vegetable oil; 1 tsp cumin seeds; 1 onion, sliced; 2 garlic cloves, finely chopped; 2 green chillies, finely chopped; 4 cm fresh root ginger, peeled; 1 tsp ground cumin; 1 tsp ground coriander; 50 ml (1.8fl oz) water; 4 medium potatoes, peeled and diced into bite-sized chunks; 240 g (8.5oz) tinned spinach with its juices; 0.5 tsp garam masala; 1 pinch salt

13 ingredients

9 steps

Ingredients

1 tbsp vegetable oil
1 tsp cumin seeds
1 onion, sliced
2 garlic cloves, finely chopped
2 green chillies, finely chopped
4 cm fresh root ginger, peeled
1 tsp ground cumin
1 tsp ground coriander
50 ml (1.8fl oz) water
4 medium potatoes, peeled and diced into bite-sized chunks
240 g (8.5oz) tinned spinach with its juices
0.5 tsp garam masala
1 pinch salt

Directions

1

Using a frying pan, heat the oil to a medium temperature and fry the cumin seeds until they start sizzling, then add the onion, cooking until translucent.
2

Pop in the garlic and chillies and grate in the ginger.
3

Dont let the ingredients stick to the pan.
4

As soon as it starts to brown, introduce the ground cumin and coriander.
5

Stir and cover everything with the powdered spices the ingredients will dry up a little so add the water and potatoes, cooking for 34 minutes until they become opaque.
6

Now the hard part ... add the tinned spinach and all its juices.
7

Stir regularly and lower the heat, cooking for 1012 minutes until the potatoes have started to crumble around the edges or you can pierce a chunk with a fork.
8

Spoon in the garam masala and salt to taste, mix thoroughly and simmer for a couple more minutes.
9

The potatoes should be crumbly, yellow and peeping through the dark green mere.