Aloo saag

Yield: 4 Servings

Measure Ingredient
4 tablespoons Oil
1 each Onion, chopped
4 eaches Curry leaves
6 eaches Fenugreek seeds
¼ teaspoon Kalonji
2 eaches Tomatoes, sliced
1 teaspoon Garlic pulp
1 teaspoon Chili powder
1½ teaspoon Coriander
1 teaspoon Salt
1½ teaspoon Mango powder
6 eaches Potatoes
9 ounces Frozen spinach
¼ pint Water
2 eaches Red chiles, sliced
2 tablespoons Cilantro, chopped
10 eaches Pieces ginger, shredded

Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder.

Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes.

Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis.

Shehzad Husain, "Vegetarian Indian Cookery"

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