Saag Aloo

Name: Saag Aloo
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 20 oz spinach; 1.5 cup water; 4 oz onions; 5 tbsp vegetable oil; 1 pinch ground asafoetida powder; 2 tsp black mustard seeds; 2 garlic cloves; 1 lb potato; 0.25 tsp cayenne pepper; 1 tsp salt

Spinach and potato simmered on the stove and spiced with asafoetida and mustard seeds for a South Asian side dish.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 55 min · 65 min total
Difficulty: medium

1
Bring water to boil in saucepan. Add spinach, cover, and cook until it is just done. Drain in a colander and rinse under cold water.
2
Press out most of the liquid and chop coarsely. Heat oil in heavy saucepan over medium heat.
3
When hot, add asafoetida followed by mustard seed. As soon as mustard seed begins to pop, add onion and garlic.
4
Stir-fry for 2 minutes. Add potato and cayenne, let potato simmer a minute. Add spinach, salt and 2 tsp water; bring to boil.
2 min
5
Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender.
40 min
6
Stir occasionally and add liquid to pot if it becomes too dry.