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Saag Aloo - Spicy Spinach and
This is a dry curry that goes wonderfully with rice or
naan. It can also be used as a filling for tortillas or pita, or
even lasagne. Try both versions - the mughlai version is really
delicious. One word of warning - follow the guidelines for stove
heat, as too high a temp can ruin the dish.
Serves 3 as a main dish
- 16 oz chopped spinach, drained (I use frozen)
- 2 large potatoes, cut into chunks
- 1-2 TBSP ghee or butter or vegetable oil
- 1 medium onion, sliced into thin strips.
- 6 whole black peppercorns, crushed coarsely
- 2 cardamom pods, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin OR whole fennel seed (Mughlai
- 1 clove garlic, crushed
- 1 inch fresh ginger, peeled and cut into matchsticks
- 1 pinch chili powder
- Some blanched, slivered almonds or cashews
- Sliced mushrooms, to add with the onions
- Some cubed tofu, or (yummy) paneer
1. Soak the potato chunks in a bowl of water until you need
2. Heat the ghee in a saucepan over medium-low heat. When
oil is hot, reduce heat to low and add the peppercorns,
cardamom seeds and nuts, tofu and/or paneer. Sauté gently for
3. Add the chili, ginger, onion and garlic and raise heat
to medium. Cook 3 to 4 minutes more, stirring to prevent
4. Stir in the spices and salt and mix well. Drain the
potatoes and add them. Increase the heat and stir vigourously
until the potatoes are half baked and are covered thoroughly
in the spices.
5. Reduce heat back to medium and add about 2 TBSP water.
Bring to a boil, lower heat and simmer. Gently stir in the
spinach and simmer for about 20 minutes until the potatoes are
tender. Add a small amount of water if necessary.