Following from the post last week, I made an Indian dish called Saag Aloo – Spinach and potatoes.
Saag Alo is a Northern Indian vegetarian dish that tastes really good and very easy to make. Not only that, it’s healthy too. I like the combination of spinach and potatoes with the hints of spices. Saag Alo is probably something that I have just discovered as I don’t see many Indian restaurants in Malaysia serve this. As I mentioned in my Fish Curry post, that Malaysian-Indian food has got Southern Indian influence.
Now let’s see how to make Saag Alo. I have made this dish to suit my own taste.
Serves 2
Ingredients:
Shallots (sliced), 2
Red onion (chopped), 1
Chili, 1
Spinach, 250 – 300g
Potatoes (diced or quartered), 5-6
Cumin seeds, some
Tumeric powder, some
Tomato puree, 1.5 tbsp
Olive oil, 2 tbsp
Salt, to taste
Please note: Potatoes have to be boiled before the whole cooking process. I choose to pan-fry the potatoes as I like the cripsy layer on the surface once they are pan-friend.
Method:
1. Add oil to the pan and throw in some cumin seeds.
2. Once the cumin seeds start to pop, add in the shallots, chopped onions and chili.
3. Cook them until fragrant.
4. Add in some tumeric powder. Followed by tomato puree and pinch of salt.
5. Give a good stir for about 5 minutes.
6. Then, add in spinach and stir for about 2-3 minutes.
7. Finally, add in the boiled/pan-fried potatoes. Mix well.
8. It’s now ready to be served.
Happy cooking!
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August 15th, 2007 at 3:58 am
I have never had this dish, but I made my first-ever Indian dish the other day (will post soon).
Anyway, what lens do you use…it seems to do some sophisticated blurring.
August 16th, 2007 at 6:44 pm
That is what I call a perfect match – delicious and healthy!
Love potatoes and spinach.
August 16th, 2007 at 8:37 pm
[rasa malaysia] I use the kit lense with close-up filter.
[patricia scarpin] Definitely. It’s delicious and healthy. Give it a try. Will share more recipes soon.
August 20th, 2007 at 1:52 am
What a great idea – to pan fry the potatoes first. Will try soon.
August 27th, 2007 at 2:58 am
You use shallot and spanish onion without garlic, is it Indian’s type of cuisine not to use garlics? I love both vegies, potatoes and spinach. I often make spinach sauteed spices, then cooked with a tablespoon of coconut milk and then sprinkled with toasted pinenuts. Glad to know you!
August 28th, 2007 at 12:00 pm
[steamy kitchen] Happy Cookin!
[arfi binsted] Thank you for dropping by. There are some Indian dishes that garlics are not used at all like this one that I did. It also depends on which region of Indian dishes – as far as I know Southern Indian dishes are more spicy than the Northern region.
To elaborate on the difference of Indian dishes, Malaysian Indian dishes do taste a little bit difference from those in India. I believe it’s because of mixed cultural influence.
By the way, I do like your way of making spinach too!
April 9th, 2010 at 11:09 am
I am a beginner at cooking, let alone indian so sorry for the simpleness of my question…
'Some' cumin seeds & Tumuric?
Thank you
April 12th, 2010 at 2:38 pm
Hi Anna,
In that recipe, I didn't have a proper measurement. I would say, a pinch of cumin seeds and Tumeric.