Restaurant Standard Saag Aloo Recipes

SAAG ALOO

Steps:

• Place the bite sized pieces of potato in a large frying pan and cover with hot water. Bring to a boil over high heat and then reduce to medium high and simmer to par-cook the potatoes until fork tender. You should easily be able to stick a fork in but the potatoes should still be a bit too hard for eating.
• Strain through a colander and set aside.
• Place your pan back over a medium high heat and add the ghee or oil. (I use ghee). Stir in the mustard seeds. When they begin to crackle and pop, add the cumin seeds and fry for a further 30 seconds.
• Now add the chopped red onions and fry for about 7 minutes or until the onions are soft and lightly browned.
• Stir in the garlic and ginger paste and stir it in for about 30 seconds. Then add the chillies and ground spices. Stir well to combine so that the onions are coated with the spices.
• Return the par-cooked potatoes to the pan and mix well with the other ingredients. Then add the stock and spinach leaves.
• Stir the spinach into the potatoes. As the spinach cooks, it will wilt and coat the potatoes nicely.
• Add the kasoori methi (dried fenugreek leaves by rubbing the leaves between your fingers. Continue simmering until the potatoes are completely cooked through.
• Season with salt to pepper to taste and garnish with more coriander (cilantro) and more thinly sliced red chillies if you want more heat.

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.

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.