Saag Aloo
Here’s a simple recipe to make Saag Aloo at home:
For the Saag (Spinach) Mixture:
• 200g of fresh spinach
• 3 garlic cloves (crushed)
• 10g of ginger (grated)
• 1 tablespoon oil
• Salt (to taste)
For the Aloo (Potatoes):
• 500g potatoes (peeled and cubed)
• 2 tablespoons oil
• 1 onion (finely chopped)
• 1 Saag Aloo spice sachet
• Fresh coriander (for garnish)
Instructions:
1. Cook the Potatoes:
• Peel and chop the potatoes into cubes, then boil until they are halfway cooked.
2. Cook the Spices:
• In a large pan, heat two tablespoons of oil over medium heat.
• Add the chopped onion and sauté until golden brown.
• Stir in the ginger and garlic. Cook for a minute until fragrant.
• Add one Saag Aloo spice sachet and salt. Mix well.
• Your potatoes should be halfway cooked by now, drain, and put aside if halfway cooked.
3. Combine with Spinach:
• Add spinach. Mix well until wilted and cover the pan.
• Lower the heat and let it simmer for about 8-10 minutes. Add a little water if needed to prevent sticking.
• Blend the spinach to create a rough puree.
4. Add Potatoes:
• Drain the halfway-cooked potatoes and add them to the pan.
• Add 150ml of boiling water.
• Cook for about 10-15 minutes, occasionally stirring.
• Add fresh chopped coriander.
• Add salt if necessary.
7. Serve:
• Garnish with fresh coriander. Serve hot with roti, naan, or rice.
Enjoy your Saag Aloo, made by you, at home, from scratch!
Cooking advice:
• To check if the cubed potatoes are halfway cooked, stick a fork into one of the larger-looking cubes and if it slowly slides off, then you’re onto a winner. If the cube quickly slides off or disintegrates as you put your fork in, you run the risk of overcooking them and making mash.
• Add one teaspoon of salt at the end to bring out the flavours.