Saag Aloo Indian Potatoes With Spinach Recipes
ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)
Aloo palak (potato spinach) is a wholesome Punjabi recipe, commonly found in Indian restaurants.
Provided by Cody Harris
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and ginger together to make a paste.
- Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 32.7 g, Fat 8 g, Fiber 7.9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 184.8 mg, Sugar 4.8 g
SAAG ALOO
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 25m
Yield Serves 4 as a side dish
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
SIMPLE SAG ALOO (INDIAN POTATO AND SPINACH)
Made this to go with a lamb patia on Friday. Very easy and makes a tasty side-dish for your curry. Don't use over-floury potatoes, because you need them to hold together. You can use fresh spinach instead, but I always have frozen in my freezer so it's easier for me.
Provided by Snowbunny Andorra
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.
- Meanwhile, boil the cubed potatoes until they are almost cooked through (but not falling apart). Drain well.
- Heat the oil in a large pan or wok and, when hot, add the potatoes and all the spices, stirring to coat everything.
- When the potatoes have started to crisp up slightly, add the garlic and tomatoes and stir for a few more seconds, then add the spinach.
- If using fresh spinach, you want it to be just wilted, or with frozen, warmed through.
- Taste and adjust seasoning as required then serve immediately.
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