SAAG ALOO (INDIAN POTATOES WITH SPINACH)
With an overabundance of spinach from our local farmers' market, I was looking for a way to use it. Adding chicken to this northern-Indian dish turned it from a side dish into a one-dish meal. Add sriracha or similar if you like it hot! (About 6 WW points)
Provided by Carolyn Haas @Linky1
Categories Other Side Dishes
Number Of Ingredients 15
Steps:
- In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized pieces, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain and set aside.
- Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8-12 minutes they begin to brown; remove them from the pan and set aside.
- Turn down the heat; add the onions and pepper and sauté for a few minutes until limp.
- If using *chicken* variation, add it now. Then add the spices and sauté for 2 minutes
- Add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted.
- Add the potatoes back to the skillet and mix well. Serve hot.
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