saag aloo recipe madhur jaffrey from recipepes.com
Introduction
Saag Aloo is a classic Indian dish that is popular all over the world. It is a delicious vegetarian dish that is made with spinach and potatoes. In this article, we will be discussing the Saag Aloo recipe by Madhur Jaffrey, one of the most renowned Indian chefs in the world. Madhur Jaffrey's recipe is easy to follow and uses simple ingredients that are easily available in any grocery store.
Ingredients
The following ingredients are required for making Saag Aloo:
2 large potatoes
1 onion
2 green chillies
1-inch piece of ginger
3 cloves of garlic
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp garam masala
1 tsp turmeric
1 tsp salt
2 tbsp vegetable oil
500g spinach
Instructions
Follow these steps to make Saag Aloo:
Peel and dice the potatoes into small cubes.
Peel and finely chop the onion.
Finely chop the green chillies.
Peel and finely chop the ginger and garlic.
Heat the oil in a large pan over medium heat.
Add the cumin and coriander seeds and fry for 1 minute until fragrant.
Add the onion, green chillies, ginger, and garlic to the pan and fry for 5 minutes until the onion is soft.
Add the garam masala, turmeric, and salt to the pan and stir well.
Add the diced potatoes to the pan and fry for 5 minutes until they start to soften.
Add the spinach to the pan and stir well.
Cover the pan and cook for 10 minutes until the spinach has wilted and the potatoes are cooked through.
Serve the Saag Aloo hot with rice or naan.
Nutrition
Here is the nutritional information for Saag Aloo:
Calories: 308
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 836mg
Potassium: 1630mg
Carbohydrates: 49g
Fiber: 11g
Sugar: 4g
Protein: 11g
Vitamin A: 226%
Vitamin C: 94%
Calcium: 21%
Iron: 38%
Detailed Instructions
Step 1: Peel and dice the potatoes into small cubes
The first step in making Saag Aloo is to peel and dice the potatoes into small cubes. You can use any type of potato for this recipe, but I recommend using a waxy potato like Yukon Gold or Red Bliss. This will help the potatoes hold their shape when cooking.
Step 2: Peel and finely chop the onion
The next step is to peel and finely chop the onion. You can use any type of onion for this recipe, but I recommend using a yellow onion. It has a mild flavor that complements the other ingredients in the dish.
Step 3: Finely chop the green chillies
The third step is to finely chop the green chillies. You can adjust the amount of chillies based on your personal preference. If you like your food spicy, you can add more chillies. If you prefer a milder flavor, you can use less or omit them altogether.
Step 4: Peel and finely chop the ginger and garlic
The fourth step is to peel and finely chop the ginger and garlic. These two ingredients add a lot of flavor to the dish, so make sure to chop them finely. You can also use a garlic press or a microplane grater to make the process easier.
Step 5: Heat the oil in a large pan over medium heat
The fifth step is to heat the oil in a large pan over medium heat. You can use any type of oil for this recipe, but I recommend using vegetable oil. It has a neutral flavor that won't overpower the other ingredients.
Step 6: Add the cumin and coriander seeds and fry for 1 minute until fragrant
The sixth step is to add the cumin and coriander seeds to the pan and fry for 1 minute until fragrant. This step helps release the flavor of the spices and adds depth to the dish.
Step 7: Add the onion, green chillies, ginger, and garlic to the pan and fry for 5 minutes until the onion is soft
The seventh step is to add the onion, green chillies, ginger, and garlic to the pan and fry for 5 minutes until the onion is soft. Make sure to stir the ingredients frequently to prevent them from burning.
Step 8: Add the garam masala, turmeric, and salt to the pan and stir well
The eighth step is to add the garam masala, turmeric, and salt to the pan and stir well. These spices add a lot of flavor and color to the dish.
Step 9: Add the diced potatoes to the pan and fry for 5 minutes until they start to soften
The ninth step is to add the diced potatoes to the pan and fry for 5 minutes until they start to soften. Make sure to stir the potatoes frequently to prevent them from sticking to the pan.
Step 10: Add the spinach to the pan and stir well
The tenth step is to add the spinach to the pan and stir well. You can use fresh or frozen spinach for this recipe. If using frozen spinach, make sure to thaw it completely and drain any excess liquid before adding it to the pan.
Step 11: Cover the pan and cook for 10 minutes until the spinach has wilted and the potatoes are cooked through
The eleventh step is to cover the pan and cook for 10 minutes until the spinach has wilted and the potatoes are cooked through. Make sure to stir the ingredients occasionally to prevent them from sticking to the pan.
Step 12: Serve the Saag Aloo hot with rice or naan
The final step is to serve the Saag Aloo hot with rice or naan. You can also garnish the dish with fresh coriander leaves or a dollop of yogurt.
Conclusion
Saag Aloo is a delicious and healthy vegetarian dish that is easy to make at home. Madhur Jaffrey's recipe is a classic and uses simple ingredients that are easily available in any grocery store. Follow the instructions in this article to make Saag Aloo that is flavorful, nutritious, and satisfying.
