Following from the post last week, I made an Indian dish called Saag Aloo – Spinach and potatoes.
Saag Alo is a Northern Indian vegetarian dish that tastes really good and very easy to make. Not only that, it’s healthy too. I like the combination of spinach and potatoes with the hints of spices. Saag Alo is probably something that I have just discovered as I don’t see many Indian restaurants in Malaysia serve this.
As I mentioned in my Fish Curry post, that Malaysian-Indian food has got Southern Indian influence. Now let’s see how to make Saag Alo. I have made this dish to suit my own taste.
Saag Aloo - Spinach & Potato
6 potatoes, peeled and quartered
2 tbsp sunflower oil
0.5 tsp cumin seeds
2 shallots, peeled and sliced
1 red onion, peeled and chopped
1 red chilli, deseeded
1 tsp turmeric powder
1.5 tbsp tomato puree
a pinch of salt
1. Bring a saucepan of water to the boil, tip in the potatoes and cook for 15 minutes or until soft when poke with a fork. Drain and set aside to let cool.
2. Put 1 tbsp of the sunflower oil in a pan over medium high heat, add the potatoes and fry about 7-10 minutes on each side until golden brown. Set aside.
3. Put the remaining oil in the pan, add the cumin seeds. Once the cumin seeds start to pop, add in the shallots, onion and chili. Cook for 5-6 minutes until the onion softened.
4. Add the tumeric powder and tomato puree. Season with salt. Stir and cook for 5 minutes. Tip in the spinach, cook for 2-3 minutes or until wilted. Then, add the potatoes, give it a good mix and cook for 2-3 minutes to warm through. Serve immediately.