Serving
(click to enlarge)

Potatoes & Spinach (or Chard)
India - England
  -   Aloo Saag
Serves:
Effort:
Sched:
DoAhead:  
4 side  
***
1 hr  
Part

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.




1-1/2
1
6
1
2
2
2/3
2
1-1/2
1
1/2
#
#
oz
in
cl

t
T
T
t
t
Potatoes (1)
Spinach (2)
Onions
Ginger
Garlic
Chili, green (3)
Salt
Oil
Oil (more)
Mustard seeds
Cumin seeds
PREP   -   (20 min)
  1. Peel POTATOES and cut into 3/4 inch cubes. Put in cold water and bring to a boil until they are just cooked through.
  2. 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.
  3. Slice GINGER very thin, then chop fine. Crush GARLIC and chop fine. Slice Chili thin and chop fine. Mix all with Salt.
RUN   -   (35 min)
  1. 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.
  2. 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.
  3. Stir in Potatoes and cook stirring over low heat until potatoes are thoroughly warmed, then stir in Spinach and cook another 3 minutes.
NOTES:
  1. 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 Potatoes page.
  2. 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.
  3. Chili:   One Serrano will make this dish moderately spicy, but I use two. Use your own best judgement. For details see our Chili Page.
  4. 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.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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