Saag Aloo / Aloo Palak - The nutritious, vegetarian preparation of chunky, diced potatoes in spinach gravy, is a Punjabi speciality. This spicy blend of creamy spinach and potato goes well with Indian rotis / tortillas. Once you taste this delicious stuff, you sure would be craving for more.
I have chosen to use whole potatoes in the dish instead of using diced ones. Also, frozen spinach can be used instead of fresh ones. The preparation is quite a simple one, though the ingredients list is longer.
Ingredients needed to serve at least 6 people:
Small sized white potatoes - 12
Chopped & cooked spinach - 1 cup
Chopped Onion - 1 cup
Chopped tomato - 1 cup
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Chillie powder - 1 tsp
Salt - Accordingly
Grated ginger - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - Few pinches
Oil - 2 Tbsp
(Also add garlic, if you like)
Heat oil in a pan and add cumin seeds and asafoetida. When cumin seeds start to turn brown, add grated ginger, onion and turmeric powder. Lower the flame and fry the onions till they turn brown. Then add tomatoes and cook till they are done. Add chillie powder, cumin and coriander powders to the pan and fry for a couple of minutes.
Mean while peel the potatoes and cook them in a pressure cooker with sufficient water till you hear one whistle. If not using a cooker, cook them till they are fork tender. Do not throw away the water used to cook the potatoes.
Puree the cooked spinach using water (used to cook potatoes), as required.
Add the spinach puree, cooked potatoes and the required amount of salt to the onion - tomato mixture. Add some water if needed. Let the mixture simmer on low flame for about five minutes. Turn off the stove.
Serve with rotis / pooris / tortillas.
'Whole, White Potatoes in Spinach Gravy' - My 'W' entry for Nupur's A- Z Indian Vegetable Series.