Ingredients:
4 medium-sized potatoes, stripped and diced
250g new spinach, washed and hacked
1 huge onion, finely slashed
2-3 cloves of garlic, minced
1-inch piece of ginger, ground
2-3 green chilies, finely hacked (conform to your flavor inclination)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
Salt to taste
Cooking oil or ghee
New coriander leaves for embellish
Process:
Heat the Potatoes:
- In a pot of bubbling water, cook the diced potatoes until they are fork-delicate yet not soft. Channel and put away.
Sauté the Onions, Garlic, and Ginger:
- In a huge container, heat oil or ghee over medium intensity. Add the cumin seeds and let them splutter.
- Add the finely hacked onions and sauté until they become splendid brown.
- Mix in the minced garlic, ground ginger, and green chilies. Cook for two or three minutes until fragrant.
Add the Flavors:
- Blend in the turmeric, ground coriander, ground cumin, and garam masala. Sauté briefly to allow the flavors to deliver their flavors.
Consolidate Spinach:
- Add the cleaved spinach to the container. Sauté until the spinach shrivels and diminishes in volume.
Join with Potatoes:
- Add the bubbled and depleted potatoes to the dish. Tenderly blend everything, guaranteeing that the potatoes are covered with the delightful combination.
Stew:
- Lessen the intensity, cover the dish, and let the Saag Aloo stew for 10-15 minutes, permitting the flavors to merge and the potatoes to assimilate the fragrant sauce. Add a little water if necessary to forestall staying.
Serve:
- Decorate with new coriander leaves and serve hot with rice or Indian bread (roti or naan).
Saag Aloo is a heavenly and healthy Indian dish that consolidates the natural taste of spinach with the solace of flavored potatoes. Partake in this exemplary as a side or a fundamental course.
Kindly note that the planning and cooking time might change in light of the size of your potato dice and the intensity level.
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