Restaurant Standard Saag Aloo Recipes

SAAG ALOO

Steps:

• Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
• In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
• Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.

RESTAURANT STANDARD SAAG ALOO

Steps:

• Par-Boil the potatoes with a 0.5 tsp salt and turmeric for around 10-15 minutes being very careful to just undercook by around 5 minutes.
• Make a paste of the curry powder, garam massalla and chilli powder with a little water.
• Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
• Add the curry and chilli powder paste and stir fry for a further 30 secs.
• Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.
• Add knob of butter and sugar - salt to taste.
• Now add the finely chopped coriander leaves and cook for a further minute.
• Serve with the whole coriander leaves sprinkled over the top.

SAAG ALOO

Steps:

• Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
• Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
• Add a splash of water, cover, and cook for 8-10 mins.
• Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

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.