Mamta's Kitchen

Saag-Alu Potato & Spinach Bhaji

Aloo Palak ki sabji

Mamta Gupta

It is a simple and tasty dish, best served with Indian breads like chapatti, nan or paratha. It is a dry (without gravy) curry, popular at Indian restaurants in UK. Here, it has been cooked with much less oil and not too hot. Serves 4

Ingredients

  • 500 gm. spinach leaves (tinned or frozen spinach can be used)

  • 150-200 gm. potatoes

  • 1 large onion, peeled*

  • 1/2 inch piece of ginger, peeled

  • 1-3 garlic cloves (optional), peeled

  • 1-2 green chillies

  • 2 tbsp. cooking oil (or mustard oil)

  • 1 tsp. cumin seeds (or black mustard seeds or Panch Pooran)

  • A pinch of asafoetida powder

  • 1 1/2 tsp. coriander powder

  • 3/4 tsp. turmeric powder

  • 1/4 tsp. chilli powder (or 2 fresh green chillies)-adjust to taste

  • Salt to taste

  • 1/2 tsp. sugar

  • 1/2 tsp. Garam Masala

  • *Onions are optional in any dry vegetable bhaji, I usually make mine without any.

  • Adding a cup of chopped methi (fenugreek) leaves or 2 tbsp. of dry kasoori methi leaves with spinach, gives this dish a different, nice flavour.

Instructions

  1. Wash and chop spinach roughly.

  2. Peel potatoes and cut into 1-2 inch pieces. New potatoes do not require peeling.

  3. Grind onion, ginger, garlic and green chillies in a food processor. Alternatively, chop or grate finely.

  4. Heat oil in a wok or deep frying pan.

  5. Add cumin seeds and asafoetida powder and let the cumin seeds splutter, not burn.

  6. Add ground/chopped onion, ginger and garlic. Fry until onions are golden brown. My mum and I mostly use ginger alone, no onions or garlic is added at all.

  7. Add turmeric, coriander powder, salt and chilli powder.

  8. Add potatoes and fry for about 5 minutes, until aroma of spices rises.

  9. Add spinach, mix well, cover and cook on medium-low heat, until potatoes are tender. Stir from time to time.

  10. Stir fry on higher heat, until all water is evaporated and the vegetable looks a little shiny.

  11. Taste and adjust seasoning.

  12. Sprinkle garam masala, sugar and stir well.

  13. Serve with hot Chapatties or Paratha.

Notes

  • Quantities of spinach, potatoes and onions are only a rough guide. A little more or a little less of either will not matter.

  • No additional water is required, spinach releases enough of its own water.

  • Adding a little squeeze of lemon juice or a little bit of crushed lemon pickle at the end of cooking, enhances the taste and flavour of this dish.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10138]


Content copyright ©2001-2018 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2018 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to webmaster@mamtaskitchen.com