Aloo saag
4 Servings
Ingredients
| Quantity | 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 |
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"