Saag Aloo
This recipe will teach you how to make Saag Aloo recipes using fewer ground spices and common ingredients. This vegan recipe contains nuanced flavors that instantly soothe your palates.
Ingredients
- 1 Bowl Spinach
- 2 Potatoes
- 2 Tomatoes
- 1 tbsp Garlic paste
- 3 Green chilies
- 1/2 tbsp Paprika powder
- 1 tbsp Red chili powder
- 1 tbsp Turmeric powder
- ½ tbsp Red chili flakes
- 1 tbsp Salt
Instructions
- Take a wok and boil Spinach and potatoes in two glasses of water. Add a tablespoon of salt, and simmer for 8 minutes on medium flame.
- Turn off the heat and remove the Spinach from the pan or wok. Use a mortar and pestle to mash it. This step is crucial as the minced Spinach enhances the texture and taste in every bite.
- Heat oil in a pan. You can use ghee if you like, but I prefer oil. Once the oil is hot, stir the ginger paste on low flame for about a minute.
- Add ground spices and salt to the hot oil, stir gently, then introduce tomatoes. Let them simmer for 2 minutes on medium heat. I've added a splash of water to soften the tomatoes.
- The masala is nearly done; add the potatoes to the pan and fry for 8-10 minutes on medium heat. The potatoes will absorb the moisture from tomatoes and spices, enhancing the flavor.
- Finally, add the mashed Spinach to the curry and let it simmer for 5 minutes. Stir occasionally to ensure the spices blend perfectly with the Spinach.
- dd palak and fry it for 5 minute. The recipe is now ready to serve:)
Video
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