How to make saag aloo First prep your potatoes. Cook them in boiling water until tender or you can even steam them. Drain and allow to cool while you prepare the rest of your …
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HOW TO MAKE SAAG ALOO Defrost the spinach in boiling water. Then drain it, squeeze it dry, chop it, and set it aside. Slice and dice the …
Add about half a cup of water and cook for about 10 minutes in low heat. If using fresh spinach, clean the leaves, chop them and add it. Add the cubed potatoes and mix well, …
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Step 1: Cook the potatoes Bring a large pot of water to a boil. Peel and cut the potatoes into bite-sized pieces. Once the water is boiling, gently transfer the potatoes to the …
Cut the potatoes into 3/4 inch pieces. Cover with water. Add the salt and turmeric. Bring to a boil. Cook until the potatoes are just tender. Drain and let cool. Heat the oil in a skillet over medium heat. Add the cumin seed, mustard …
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Add jeera, green chili and saute for 30 seconds. . Add the chopped onions, ginger and garlic. Saute for 3 minutes. Add the spices to the instant pot and mix well. Add water and deglaze the pot. Press cancel. Add the mustard …
To boil the potatoes: Place the potatoes in a saucepan and cover with a couple inches of water. Stir in salt. Bring to a boil, then reduce to a simmer. Check the potatoes for doneness in about 10 minutes. When they are tender …
500g potato, cut into 2cm (¾in) chunks 1 large red chilli, halved, deseeded and finely sliced ½ tsp each black mustard seeds, cumin seeds, turmeric 250g spinach leaves Method STEP 1 Heat 2 tbsp sunflower oil in a large pan, add …
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How To Make Saag Aloo Curry Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients 200g fresh baby leaf spinach 1 – 3 green chillies 2 large potatoes – skinned and cut into bite sized chunks 1 …
Stir in the garlic and ginger paste and stir it in for about 30 seconds. Then add the chillies and ground spices. Stir well to combine so that the onions are coated with the spices. …
On a medium heat, add the onions and fry until they are lightly gold. Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often. …
Drain well. Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything. When the potatoes have started to crisp up slightly, add the garlic …
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Saag Aloo (or Palak Aloo) is a wonderfully flavourful vegan dish of spinach with potatoes in a mild, spiced sauce. A taste and textural Indian sensation creamy, earthy and …
Then add chopped potatoes and give a nice stir. Cover the pan with a lid and simmer on low heat till potatoes are cooked up to 80 - 90%. Add all ground spices, salt and …
Step 2. Stir in the turmeric and cook for 5 minutes. Add the potatoes and red chilli powder, stir, cover and cook for 15-20 minutes over a medium heat, stirring regularly.
Potatoes, spinach and lots of spice make this saag aloo a truly delicious vegetarian meal. Cut the potatoes into 3/4 inch pieces. Cover with water. Add the salt and turmeric. Bring to a boil. Cook until the potatoes are just tender. Drain and let cool. Heat the oil in a skillet over medium heat. Add the cumin seed, mustard seed and panch phoran.
I have tried a lot of saag aloo (spinach and potato) curry recipes over the years. Some are quite complex with loads of different spices. They can take a lot of time to make but they are also worth the effort. Saag Aloo is such an easy and delicious vegetarian curry. It can be served as a main dish or as a side with other curries.
Palak is a Hindi word for “spinach”. So, palak aloo specifically refers to a curry made with spinach and potatoes. Saag is a generic term that refers to a curry made with dark leafy greens, which can include mustard, spinach, fenugreek, and collard greens. So one can make saag aloo using any leafy greens or a combination of greens, with potatoes.
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.