Aloo Saag Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Oil,
1 each: Onion, chopped
4 each: Curry leaves,
6 each: Fenugreek seeds,
1/4 tsp: Kalonji,
2 each: Tomatoes, sliced
1 tsp: Garlic pulp,
1 tsp: Chili powder,
1 1/2 tsp: Coriander,
1 tsp: Salt,
1 1/2 tsp: Mango powder,
6 each: Potatoes,
9 ounce: Frozen spinach,
1/4 pint: Water,
2 each: Red chiles, sliced
2 tbsp: Cilantro, chopped
10 each: Pieces ginger, shredded
Directions:
Heat oil & saute the onion, curry leaves, fenugreek & kalonji until
they hae changed colour. Reduce teh heat to medium & add the
tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the
potatoes. Continue to stir-fry for 5 minutes.
Add water, cover & cook over a low heat for 10 to 15 minutes. When the
potatoes are cooked through, add the red chiles & the cilantro. Mix
thoroughly & transfer to a serving dish. Garnish with the shredded
ginger & serve with chapatis.
Shehzad Husain, "Vegetarian Indian Cookery"
Source from luhu.jp
they hae changed colour. Reduce teh heat to medium & add the
tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the
potatoes. Continue to stir-fry for 5 minutes.
Add water, cover & cook over a low heat for 10 to 15 minutes. When the
potatoes are cooked through, add the red chiles & the cilantro. Mix
thoroughly & transfer to a serving dish. Garnish with the shredded
ginger & serve with chapatis.
Shehzad Husain, "Vegetarian Indian Cookery"
Source from luhu.jp