I Wonder Why This Number Is Rising So...
Politics1 min ago
sag aloo
8 Answers
does anyone have a recipe for sag aloo
Answers
1 to 8 of 8
Best Answer
No best answer has yet been selected by G-Ma-pat. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Main Ingredients:
1/2lb Potatoes
14oz fresh or frozen spinach
scant 1/3 cup chopped tomatoes
Ground Spices:
1/2 teaspoon Natco Chilli Powder
1/4 teaspoon Natco Turmeric
Additional Spices:
1/2 teaspoon Natco Cumin Seeds
1/4 teaspoon Natco Fenugreek (Methi) Seeds
Method
1. Weigh spinach after you have removed the stems and chopped it. Wash thoroughly and drain in colander. If using frozen spinach, defrost and squeeze out excess water before weighing.
2. Scrub the potataoes (don't peel them). Cut into small chunks.
3. Using a good, heavy non-stick frying pan add the seeds and dry fry (without oil) to release their flavour. Watch this carefully, they will only need a few seconds. Don't let them scorch. If they burn, throw them away and start again.
4. When they are hot, add the tomato, turmeric and chilli powder (salt is optional). Mix and cook for 30 seconds.
5. Add the spinach and tomatoes and mix well to coat with the spices.
6. Cover pan and simmer for 15-20 minutes. The dish should consist of a thick sauce coating the potatoes. If there is still too much moisture, remove the lid and let it dry out a little by cooking rapidly over a medium heat for a few minutes.
1/2lb Potatoes
14oz fresh or frozen spinach
scant 1/3 cup chopped tomatoes
Ground Spices:
1/2 teaspoon Natco Chilli Powder
1/4 teaspoon Natco Turmeric
Additional Spices:
1/2 teaspoon Natco Cumin Seeds
1/4 teaspoon Natco Fenugreek (Methi) Seeds
Method
1. Weigh spinach after you have removed the stems and chopped it. Wash thoroughly and drain in colander. If using frozen spinach, defrost and squeeze out excess water before weighing.
2. Scrub the potataoes (don't peel them). Cut into small chunks.
3. Using a good, heavy non-stick frying pan add the seeds and dry fry (without oil) to release their flavour. Watch this carefully, they will only need a few seconds. Don't let them scorch. If they burn, throw them away and start again.
4. When they are hot, add the tomato, turmeric and chilli powder (salt is optional). Mix and cook for 30 seconds.
5. Add the spinach and tomatoes and mix well to coat with the spices.
6. Cover pan and simmer for 15-20 minutes. The dish should consist of a thick sauce coating the potatoes. If there is still too much moisture, remove the lid and let it dry out a little by cooking rapidly over a medium heat for a few minutes.
1 to 8 of 8
