saag aloo (indian spinach with potatoes)

[Guest guest]

this is one of my favorite indian dishes. saag is often served with

paneer (cheese cubes) and meats such as chicken or lamb, as well as

potatoes. this recipe has been adapted from one found in " the hare

krishna book of vegetarian cooking " by adiraja dasa (1989,

bhaktivedanta book trust: new york)

 

2 lbs fresh spinach (rinsed well) or i box spinach, (thawed)

2 tbs clarified butter (ghee)*

1/2 tsp fennel seeds

1/2 tsp grated ginger

2 chili peppers (seeded and finely chopped)

1/4 tsp cardamom

1/2 tsp turmeric

1/2 tsp cumin

2 potatoes (diced--peeling is optional)

2 cloves garlic (minced)

1 small onion (diced)

1 small tomato (diced)**

1 tsp salt

2 tbs lemon juice

 

*the same amount of vegetable oil may be substituted.

**these are completely optional.

 

remove any tough stems from fesh spinach. chop small pieces. heat

ghee in medium-sized sauce pan, then fry the fennel seeds, ginger and

chilis for about 30 seconds. add the remaining spices and fry

briefly, then add potatoes. stir fry for approximately 10 minutes,

until golden brown. add the garlic and onions and fry an additional

minute or so. add spinach and tomatos, reduce heat, cover and simmer

for at low heat for least 15 minutes, until leaves are tender and

take on an olice drab green color. add salt and lemon juice abd stir

thoroughly. remove from heat.

 

you may serve saag aloo alone, or with basmati rice. indian breads

such as nan, roti, or poori, parathas make a good accompaniment. if

unavailable, soft pita bread makes a great substitute.