Best Saag Aloo Recipes

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:

• 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.

WEEKNIGHT ALOO GOBI SAAG

Steps:

• Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Add curry leaves, cumin, mustard seeds, and turmeric. Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
• Pour collard greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

SAAG ALOO

Steps:

• Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
• Add the onion and fry until it too starts to brown.
• Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
• Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
• Add the spinach or chard and cook until it collapses over the potato.
• Salt to taste.

SAAG PANNER OR ALOO SAAG (AKA SPINACH W/ CHEESE OR POTATES INDIAN STYLE)

Steps:

• 1. Stem and thoroughly wash spinach. 2. Set up steamer basket with spinach, fenugreek and peppers. Bring water to a boil and steam for 15 minutes. Alternative if you don't have a streamer is to boil ingredients in 2 inches of water. Be sure to save a small amount of water once greens are wilted. 3. Place wilted greens and peppers in food processor and rough pulse chop OR chop very finely by hand ensuring that you don't spill the water coming off the greens. 4. Transfer processed greens and peppers to bowl and mix in cornmeal. If mixture is very thick use a little of the water from steaming to thin it out. You don't want it to be runny, but it should not be super thick either. Set aside. 5. Chop onion, tomato and ginger. All spices can be combined as they will be add together. Items will be added fast to best to have everything prepped in advance. 6. Add 2-3 tablespoons of peanut oil to large skillet or wok and heat on medium high heat. 7. Add onion and saute until clear and browned on the edges. 8. Add ginger and saute for 1 minute. 9. Add tomato and saute until juice reduces slightly, approx 3 minutes 10. Add spinach mixture and all spices. Stir together and stir everything occasionally on medium low heat for 5 minutes.. 11. Add cubed paneer or cooked potato. 12. Cook for 5-10 minutes more. Serve over brown rice.

ALOO KA SAAG

Steps:

• Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth.
• Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Sauté for two minutes; then add the potato pieces, and mix well.
• Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time.
• Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling.
• Remove the Aloo Ka Saag pan from the heat and serve hot.

SAAG ALOO (INDIAN POTATOES WITH SPINACH)

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.

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:

• Preparation: Peel and wash potatoes, chop into 1 inch cubes. If using water chestnuts, drain excess water from the can and chop it into 1 inch cubes. If using fresh spinach, wash under cold running water, drain excess water and finely chop. If using frozen chopped spinach, defrost and drain excess water. Cooking: In a medium sized pan, heat oil/ghee on medium flame. Add yogurt, ginger paste, garlic paste, cayenne powder and a couple of pinches of salt. Mix well with the oil/ghee. Let it cook over medium flame for about 7 minutes, stir every minute. The oil will now start separating from the yogurt, at this time, add spinach and potatoes and mix well. Cook covered for 5 minutes and stir every minute. The spinach may turn a bit brown but that is fine. Add garam masala/ curry powder along with lime juice and mix well. Taste, if needed adjust salt. Keep covered until served. Serve hot!

SAAG ALOO

Steps:

• Cook potatoes with added cumin seeds, turmeric and ginger
• Cook onions in the coconut oil & bit of salt. Make sure onions are soft but not burned
• Add tomatoes, ginger, garlic and chillies and cook till tomatoes break down
• add spices and stir through
• add spinach
• Fold in potatoes