Solarsplace – Indian Saag Aloo Recipe

(Based on Indian restaurant style – but far tastier & fresher than your average take-away)

Ingredients: (Serves 2 x main or 4 x side approx)

  • Vegetable / Olive oil (or ghee if you like)
  • 1&1/2 inch length of fresh ginger grated
  • 3 garlic cloves finely sliced (TBH I would use 6, but you have to be considerate to friends & family)
  • 2 to 3 onions (small to medium) coarsely chopped
  • 1 to 2 green chilli’s finely chopped (Depends on strength)
  • 400g potatoes cubed approx 1&1/2 inches
  • 1 tsb garam masala
  • 1 tsp ground cumin
  • 1 tsb groung coriander
  • ¾ tsp tumeric (generous ½ if you see what I mean.)
  • ½ tsp Salt
  • 300g bag fresh spinach leaves
  • Cooking Instructions

    Rinse the spinach in a colander, lightly shake excess water off and place into a large cooking pan with lid and very gently simmer in its own moisture for 10 minutes. Then drain the cooked spinach using a slotted spatula or similar to press out and remove wetness and juice. Tip onto chopping board and lightly cube up with sharp knife. (I recommend doing this on the draining board, so it is easy to wash away the inevitable overflow of spinach juice).

    Part boil potato cubes for 3 to 4 minutes until slightly cooked and quite firm. Some people prefer pure pan cooking, but I always find the rest of the ingredients are past their best by the time the potatoes are done. (Make life easy for yourself, just part boil them a little). Then drain.

    I always like to get my ingredients ready before I start cooking to prevent missing a herb etc. Here we see this, and I would like to point out the pink stereo in the corner belongs to someone else!.

    Lets cook, heat oil / ghee in large suitable pan and fry onions, garlic and chilli’s. Use reasonably sparingly, perhaps 2 – 3 table spoons.

    When onions are slightly golden, add drained potatoes and mix gently for 2 to 3 minutes. Then add all other spices except the garam masala. Mix all very gently together and cook for around 5 to 6 minutes on a medium heat, until potatoes are cooked but firm. Do not let anything burn. Add a few drops of water or a splash of oil and, or reduce heat a little if necessary.

    Now add your drained and chopped spinach, gently mix in, so it is combined with the dish, but still clearly defined. Now sprinkle / mix in the garam masala and cook gently for a further 2 -3 minutes. I cannot stress how critical the garam masala is to the recipe, it is the essential final touch. Make sure it is properly mixed in, but don’t risk turning the dish to mush to achieve that.

    Off heat and serve.


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