Spinach with potato chutney (saag aloo)

Yield: 6 servings

Measure Ingredient
1 pounds Potatoes; waxy
1 pounds Spinach
1 large Onion
1 Clove garlic
2 ounces Ghee
2 ounces Cooking oil
½ teaspoon Ground coriander
1 teaspoon Paprika
2 Cardamom
1 teaspoon Ground ginger
1 teaspoon Black pepper
1 teaspoon Salt

Wash the spinach well and then put into a large saucepan. Just cover with water and bring to the boil. Meanwhile, peel and cut the potatoes into 1-inch cubes and add to the saucepan. Simmer the spinach and potatoes for about 10-15 minutes until the potatoes begin to soften. Now drain the saucepand of water and place the spinache and potato mixture to one side.

Peel and thinly slice the onion and garlic. Heat the ghee or cooking oil in another saucepan and add the onion and garlic and cook for 2 minutes. Then add the spices but not the salt. Stir for a further minute and add the potato and spinach mixture. Combine this gently with the spice mixture, making sure not to crush the potatoes. Add the salt, adding slightly more or less according to taste. Allow to simmer very slowly for a further 10 minutes. The idea is that all the spice mixture should be easily absorbed into the vegetables.

This dish should be very dry and it should not be necessary to add any extra water as the spinach holds quite a lot of water itself.

Per serving: 238 Calories; 19g Fat (70% calories from fat); 3g Protein; 15g Carbohydrate; 24mg Cholesterol; 494mg Sodium NOTES : I usually use frozen spinach.

Recipe by: Indian Cooking, Khalid Aziz Converted by MM_Buster v2.0l.

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