Monday, May 6, 2019

Saag Aloo (Spinach And Potatoes)


Saag (Chloe Palak) Aloo or Aloo (Sukhi Aloo Sabzi) Saag. I actually called this dish as aloo saag in my YouTube video. Then again? Due to the majority calling it saag aloo? Let is be saag aloo. Having said that or whatever or however you like to address Saag Aloo or Aloo Saag, it all boils down to the combination of two central ingredients. Spinach (Spinach Lamb Spaghetti) and potatoes. Furthermore, if I am not mistaken, saag aloo (Tari Wale Aloo, Aloo Gobi & Vegetarian Potato Sambal) is definitely a popularity amongst the Indians. Whichever part of the world they are? Even the Westerners? Oh-my! They sure have fast caught up in the count of cooking such an Indian dish. In fact, Westerners showcasing saag aloo recipes? The number of recipes popping up in case you are more inclined to a Westerner's saag aloo? How about this Saag Aloo cooking style of mine? No, no. Not a totality to a different kinda. Pretty much a familiarity. But, a sincere home style, non-spicy kid friendly version (Tomato Spinach Soup) without compromising on the core quintessential, appreciated delightful tastes. And for which you don't need aplenty ingredients. Indeed, healthiness as well (Spinach Tofu Stir Fry & Spinach Sambar/Dhal Curry). A side dish for rice or for sandwiching between toast.

Ingredients
1 bunch spinach - cut off the roots and slice thinly
3 potatoes - cut into small pieces
1 red onion - slice
1/2 inch ginger - chopped
5 garlic -chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 1/2 mustard oil
Salt to taste

Method
Heat oil.
Add onion, ginger, garlic, mustard seeds and cumin seeds.
Stir.
Add potatoes and 1 tsp turmeric powder.
Stir.
Pour water to soften potatoes.
Once cooked, add spinach and salt.
Stir to soften and dish out.

Kindly Bookmark and Share it:

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...