Recipe for Aloo Saag
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    Yield: 4 servings

    4 tbsp Oil
    1 ea Onion, chopped
    4 ea Curry leaves
    6 ea Fenugreek seeds
    1/4 tsp Kalonji*
    2 ea Tomatoes, sliced
    1 tsp Garlic pulp
    1 tsp Chili powder
    1 1/2 tsp Coriander
    1 tsp Salt
    1 1/2 tsp Mango powder
    6 ea Potatoes
    9 oz Frozen spinach
    1/4 pt Water
    2 ea Red chiles, sliced
    2 tbsp Cilantro, chopped
    10 ea Pieces ginger, shredded

    Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder. Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes.

    Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis.

    *Also known as nigella, black caraway, black onion seed