Friday, December 30, 2011

aloo saag / potato and spinach


Spinach 1 bunch, cleaned and chopped / shredded (I mixed spinach and malabar spinach)
2 potatoes boiled and cut / mashed roughly
1 Onion chopped
1 tsp ginger garlic paste
1 tsp turmeric, coriander powder and garam masala
1 tomato chopped
Oil to cook
1 tsp panch phoran
Salt to taste

Heat a pan, add oil, add panch phoran. Once the seeds begin to splutter, add onions. Let them turn brown. Add the garlic, ginger and fry for a minute. Now add the chopped spinach and cook.  The spinach begins to leave water immediately. 
You can either blend it, like you do for palak paneer, or you can cook like I did.
Add the potatoes, add turmeric, salt and spices and mix. Add the tomatoes after a couple of minutes.
Cook for 5-10 mins covered until the potato absorbs the flavor and the tomatoes are also done.
Serve hot.

I am sending this to Mom Chef Kalyani's HLI event at Sinamon's.

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