jill elliott’s aloo saag

You’ll need:

1 lb fresh spinach
3 medium potatoes (about 1 lb), peeled and cut in 1-inch cubes
1/4 C oil or clarified butter
2 tsp mustard seeds
1 lg onion, peeled and thinly sliced (about 1 1/2 cups)
2 lg garlic cloves, peeled and smashed
1 tsp ground coriander seed
1 tsp paprika
1/4 tsp ground cardamom seed
1 Tbs peeled, minced, fresh ginger
1 tsp ground black pepper
1/4 tsp cayenne
salt to taste

Chop your washed spinach coarsely and put in a large pot. Add potatoes, cover with water, and bring to a boil. Simmer until potatoes are tender. Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and saute a minute more.

Remove from heat. When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices have been absorbed by the vegetables.

Delicious served with rice, garlic naan and raita. Yum.

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