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!