Aloo saag

4 Servings

Ingredients

QuantityIngredient
4tablespoonsOil
1eachOnion, chopped
4eachesCurry leaves
6eachesFenugreek seeds
¼teaspoonKalonji
2eachesTomatoes, sliced
1teaspoonGarlic pulp
1teaspoonChili powder
teaspoonCoriander
1teaspoonSalt
teaspoonMango powder
6eachesPotatoes
9ouncesFrozen spinach
¼pintWater
2eachesRed chiles, sliced
2tablespoonsCilantro, chopped
10eachesPieces ginger, shredded

Directions

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"