(click to enlarge)
Potatoes & Spinach (or Chard)
India - England - Aloo Saag
This recipe may have originated around Mumbai, but
the region of India where it is now most popular is England. Cooking methods
vary (see Note-4) but the ingredients remain pretty much
the same. Chard was used for the photo.
Chili, green (3)
PREP - (20 min)
RUN - (35 min)
- Peel POTATOES and cut into 3/4 inch cubes. Put in cold
water and bring to a boil until they are just cooked through.
- Float wash and stem SPINACH (or Chard) and cut into narrow
strips. Drop into plenty of rapidly boiling water and parboil until
just limp (2 min for spinach, 4 min for chard). Cool and squeeze
out excess water, then fluff it so it's not all in a lump.
- Slice GINGER very thin, then chop fine. Crush GARLIC
and chop fine. Slice Chili thin and chop fine. Mix all with
- Optional, but better flavor: heat Oil in a well seasoned
iron skillet. Stir in Potatoes and fry over gentle heat,
turning about every 5 minutes until lightly browned on all sides.
Remove with a slotted spoon and set aside.
- Add 1-1/2 T Oil. Stir in Mustard Seeds and Cumin
Seed. fry stirring until mustard seeds start to pop,
then stir in Ginger mix for about 1 minute, followed by
Onions. Fry stirring until onions show just a trace of color.
- Stir in Potatoes and cook stirring over low heat until potatoes
are thoroughly warmed, then stir in Spinach and cook
another 3 minutes.
- Potatoes: Red Potatoes and White Rose
work well for this method of cooking. Yukon Gold type can be used,
though the flavor is different and they don't have those in India
(or England, as far as I know). For details, see our
- Spinach: In England regular spinach
would be used, but über expert Julie Sahni says Swiss Chard is
much closer to what is called "spinach" in India. If using chard,
select the white version and cut out the thick stems, saving for
another use. Weight of greens only should be about 8 oz.
- Chili: One Serrano will make this
dish moderately spicy, but I use two. Use your own best judgement.
For details see our
- Method Most recipes for this dish come
from England. Some do not fry the potatoes at all, which makes the
recipe quicker, easier and lower in calories. Some use frozen spinach
and others use fresh spinach but cook it along with the potatoes for 20
minutes or so (England is, after all, the land of overcooked vegetables).
For that method raw potato cubes are added to the fried onions along
with the spinach and it is cooked covered.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
isv_potspin1 090411 var - www.clovegarden.com
©Andrew Grygus - firstname.lastname@example.org - Linking to and
non-commercial use of this page is permitted.