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
SAAG ALOO
Traditional Punjabi cooking includes many vegetarian dishes. Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach). It makes a simple and inexpensive midweek meal, served with a bowl of dal and some chapatis or rice. Each serving provides 200 kcal, 5g protein, 20g carbohydrates (of which 4g sugars), 10g fat (of which 1g saturates), 5.5g fibre and 0.9g salt.
Provided by Maunika Gowardhan
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry for 7-8 minutes, stirring well.
- Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.
- Add the cubed potato and ginger and cook for 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.
Nutrition Facts : Calories 200kcal, Carbohydrate 20g, Fat 10g, Fiber 5.5g, Protein 5g, SaturatedFat 1g, Sugar 4g
SAAG ALOO
Provided by Elaine Louie
Categories dinner, easy, quick, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
- In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
- Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1052 milligrams, Sugar 5 grams, TransFat 0 grams
WEEKNIGHT ALOO GOBI SAAG
Whenever I am craving Indian food, a golden saag always appears in my mind's eye. Popping mustard and cumin seeds sizzling alongside soft sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian subcontinent in Nepal, Odisha, and West Bengal. It's traditionally served with a maize flour roti, fluffy naan, or chapati in the Punjab region, where it's most commonly eaten.
Provided by Try This Recipe!
Categories Main Dish Recipes Curries Vegetarian
Time 48m
Yield 4
Number Of Ingredients 14
Steps:
- Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Add curry leaves, cumin, mustard seeds, and turmeric. Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
- Pour collard greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 60.4 g, Cholesterol 8.2 mg, Fat 4.8 g, Fiber 14.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 203.8 mg, Sugar 9.4 g
ALOO KA SAAG
Described on the website where I found it as a Rajasthani main course potato dish, Aloo Ka Saag is probably what most of us would classify as a side dish. I've not made this recipe as I've only just found it and I'm posting it for the 2005 Zaar World Tour. I've posted the ingredients exactly as listed in the recipe on http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522. Adjust the spiciness to suit your taste preferences. In what I've set out as step three, the recipe said "cook for some time", so it would be helpful if you could mention in reviews just how long you cooked it for at this point. Since the potatoes are already cooked, my guess is that "some time" would not in fact be longer than 10 minutes. For this reason, my cooking time below is a guesstimate. The Zaar Kitchen Dictionary suggests that garlic powder or onion powder can be used as a substitute for asafetida powder.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth.
- Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Sauté for two minutes; then add the potato pieces, and mix well.
- Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time.
- Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling.
- Remove the Aloo Ka Saag pan from the heat and serve hot.
Nutrition Facts : Calories 157.2, Fat 9.2, SaturatedFat 2.4, Cholesterol 8, Sodium 40.3, Carbohydrate 15.9, Fiber 2.1, Sugar 4.5, Protein 4
ALOO KA BHARTA
Make and share this Aloo Ka Bharta recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 15 Mins
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Peel off the boiled potatoes and mash it up.
- Heat oil, jeera, ginger, garlic in a ladle.
- When jeera begins to splutter and change colour, put off the flame.
- Transfer the content of ladle to the mashed potatoes.
- Roast the dried red chilly over slow fire.
- This might smoke, so switch on your kitchen ventilator.
- Break the roasted dry chilly in the mashed potato.
- Put salt, onion and 1 tbsp uncooked mustard oil.
- Add the dhania patta.
- Mash everything well, leaving no lumps of unmashed potato.
- Serve with daal-rice, khichdi, or stuff it inside flour dough to make aaloo ka paratha.
Nutrition Facts : Calories 657.7, Fat 10.3, SaturatedFat 1.4, Sodium 51.5, Carbohydrate 131.2, Fiber 17.1, Sugar 14.5, Protein 15.8
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