Best 4 Saag Aloo Recipes

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 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!