Saag Aloo - Spinach & Potato
Following up on my post from last week, I decided to whip up an Indian classic called Saag Aloo – that’s spinach and potatoes for the uninitiated! 🌱🥔
Saag Aloo is a delightful Northern Indian vegetarian dish that’s not only ridiculously tasty but also a breeze to make. And did I mention it’s healthy too? I love the way the earthy potatoes marry beautifully with the vibrant spinach, all enhanced by hints of aromatic spices. It’s like a warm hug in a bowl! Interestingly, this was a bit of a culinary discovery for me, as I’ve noticed that not many Indian restaurants in Malaysia feature this gem on their menus.
As I mentioned in my Fish Curry post, Malaysian-Indian cuisine tends to lean heavily on Southern Indian influences, which makes Saag Aloo feel like a refreshing change of pace. Now, if you’re wondering how to make this scrumptious dish, I’ve tailored the recipe to suit my own taste buds, so let’s dive right in!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4
Ingredients:
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
300g spinach
a pinch of salt
Method:
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.
