Best Saag Aloo Indian Potatoes With Spinach Recipes
SAAG ALOO (INDIAN POTATOES WITH SPINACH)
With an overabundance of spinach from our local farmers' market, I was looking for a way to use it. Adding chicken to this northern-Indian dish turned it from a side dish into a one-dish meal. Add sriracha or similar if you like it hot! (About 6 WW points)
Provided by Carolyn Haas @Linky1
Categories Other Side Dishes
Number Of Ingredients 15
Steps:
- In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized pieces, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain and set aside.
- Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8-12 minutes they begin to brown; remove them from the pan and set aside.
- Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
- If using *chicken* variation, add it now. Then add the spices and sauté for 2 minutes
- Add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted.
- Add the potatoes back to the skillet and mix well. Serve hot.
SAAG ALOO
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 25m
Yield Serves 4 as a side dish
Number Of Ingredients 8
Steps:
- Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
- Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
- Add a splash of water, cover, and cook for 8-10 mins.
- Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH)
Made this to go with a lamb patia on Friday. Very easy and makes a tasty side-dish for your curry. Don't use over-floury potatoes, because you need them to hold together. You can use fresh spinach instead, but I always have frozen in my freezer so it's easier for me.
Provided by Snowbunny Andorra
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
- Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
- Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
- When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
- If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
- Taste and adjust seasoning as required then serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
