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
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
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
SAAG ALOO
A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry.
Provided by Sackville
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
- Add the onion and fry until it too starts to brown.
- Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
- Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
- Add the spinach or chard and cook until it collapses over the potato.
- Salt to taste.
Nutrition Facts : Calories 183.4, Fat 0.7, SaturatedFat 0.1, Sodium 92.1, Carbohydrate 40, Fiber 7, Sugar 3.5, Protein 7.1
SPICED SALMON WITH TRAYBAKED SAG ALOO
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
- Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 610 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
More about "maggi saag aloo food"
SAAG ALOO (SPINACH POTATO CURRY) - SPICE CRAVINGS
From spicecravings.com
Ratings 18Calories 139 per servingCategory Main Course
- Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed.
- Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop.
THE EASIEST SAAG ALOO (SPINACH POTATO CURRY) | LIVE EAT …
From liveeatlearn.com
SAAG ALOO: INDIAN SPINACH AND POTATOES - PANNING THE …
From panningtheglobe.com
SAAG ALOO - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (16)Calories 246 per servingCategory Side Dish
- Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender.
SAAG ALOO WITH ROASTED GOBI CURRY RECIPE - BBC FOOD
From bbc.co.uk
SAAG ALOO | HARI GHOTRA
From harighotra.co.uk
SAAG ALOO RECIPE | GOODTO
From goodto.com
ALOO MAGGI RECIPE | ALOO MAGGI MASALA RECIPE | 5 MINUTES
From youtube.com
BEST VEGAN SAAG ALOO RECIPE | BLESS MY FOOD BY PAYAL
From blessmyfoodbypayal.com
FRIDGE-RAID SAAG ALOO RECIPE - BBC FOOD
From bbc.co.uk
EASY SAAG ALOO (SPINACH AND POTATO CURRY) | OLIVE & MANGO
From oliveandmango.com
SAAG ALOO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SAAG ALOO (SPINACH & POTATO CURRY) - COOK EAT WORLD
From cookeatworld.com
SAAG ALOO - RECREATE THIS AUTHENTIC SAAG ALOO RECIPE IN YOUR …
From greedygourmet.com
CHANA SAAG ALOO CURRY - BETTERFOODGURU RECIPES
From betterfoodguru.com
SAAG ALOO RECIPE | INDIAN SIDE DISHES | TESCO REAL FOOD
From realfood.tesco.com
SAAG ALOO | ALOO PALAK | POTATO SPINACH CURRY - MY DAINTY KITCHEN
From mydaintykitchen.com
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