Saag Aloo Food

SAAG ALOO

Steps:

• Bring water to boil in saucepan.
• Add spinach, cover, and cook until it is just done.
• Drain in a colander and rinse under cold water.
• Press out most of the liquid and chop coarsely.
• Heat oil in heavy saucepan over medium heat.
• When hot, add asafoetida followed by mustard seed.
• As soon as mustard seed begins to pop, add onion and garlic.
• Stir-fry for 2 minutes.
• Add potato and cayenne, let potato simmer a minute.
• Add spinach, salt and 2 tsp water; bring to boil.
• Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
• Stir occasionally and add liquid to pot if it becomes too dry.

SAAG ALOO

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.