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Spinach and Potatoes- Saag Aloo

   

Spinach and Potatoes This is a very popular Indian dish- especially amongst vegetarians. For me, this is a great side dish especially since it does not have any protein. I like to make sure I am giving my family a well balanced meal every chance I get – I usually make a chicken, pork or fish dish to serve with the spinach and potatoes.

I think this side dish would be ideal for a holiday meal- especially since it combines a green and a starch- you get two dishes in one. A roast or a bird would be delicious with this side dish. It is also ideal since you can make this a couple of days in advance- perfect for the busy holidays. Like most Indian dishes, this one is yummier the next day. Just like a stew or a soup gets better in the fridge- it is the same concept. The flavors get a chance to know each other and get really close.

Besides being an ideal dish for the holidays, this is especially good for a weekday meal. The spinach I use in here is frozen- always in my freezer, I consider this a pantry must have. The potatoes are also always in the pantry- so both the star ingredients are already in your house- the dish can be made in 20 minutes. Make some kebabs or meatballs on the side and you have a nice, healthy meal!

  • 3-4 medium yellow potatoes
  • 2 cups frozen chopped spinach
  • 1 teaspoon cumin seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • ½ cup crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala

In a wide saucepan, heat the olive oil and add the cumin seeds. Saute on medium heat for a minute, or till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium high heat, stirring constantly for 3-4 minutes. Add the crushed tomatoes and sauté for 5 minutes, stirring constantly. Add the spinach and potatoes and mix well. Add the salt, turmeric, cayenne pepper and coriander powder. Mix well and lower the heat and cover. Cook for 15 to 20 minutes or till the potatoes are cooked. Take the lid off and turn the heat up to cook the excess moisture off. Check of seasonings and add the garam masala.