Recipe
Saag Aloo - Spinach & Potato
Prep Time:
Cook Time:
Yield:
4
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
Prep Time:
Cook Time:
Yield:
4
Ingredients:
For the 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
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.
I have never had this dish, but I made my first-ever Indian dish the other day (will post soon).
Anyway, what lens do you use…it seems to do some sophisticated blurring. 🙂
That is what I call a perfect match – delicious and healthy!
Love potatoes and spinach.
[rasa malaysia] I use the kit lense with close-up filter.
[patricia scarpin] Definitely. It’s delicious and healthy. Give it a try. Will share more recipes soon.
What a great idea – to pan fry the potatoes first. Will try soon.
You use shallot and spanish onion without garlic, is it Indian’s type of cuisine not to use garlics? I love both vegies, potatoes and spinach. I often make spinach sauteed spices, then cooked with a tablespoon of coconut milk and then sprinkled with toasted pinenuts. Glad to know you!
[steamy kitchen] Happy Cookin!
[arfi binsted] Thank you for dropping by. There are some Indian dishes that garlics are not used at all like this one that I did. It also depends on which region of Indian dishes – as far as I know Southern Indian dishes are more spicy than the Northern region.
To elaborate on the difference of Indian dishes, Malaysian Indian dishes do taste a little bit difference from those in India. I believe it’s because of mixed cultural influence.
By the way, I do like your way of making spinach too!
I am a beginner at cooking, let alone indian so sorry for the simpleness of my question…
'Some' cumin seeds & Tumuric?
Thank you
Hi Anna,
In that recipe, I didn't have a proper measurement. I would say, a pinch of cumin seeds and Tumeric.