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Aloo saag recipe
Indemnity clause: this is only a variation. Every bollywood household will have their own version. This, like yoghurt curry-it's made out of cornflour-is one of the hardest dishes any would be daughter in law would be challenged with. I have yet to make it...
What you'll need
Spinach (lots and lots of it) can also use brussels or any other brassica.
Corn meal( that fine polenta stuff)
Onion, garlic ginger, garam masala, red and green chilli salt
Potatoes
Process
1. Put all your finally chopped leaves in a very large pan with hot water. Leaves should be chopped down, very finely.
2. Chop and part cook your potatoes, simply sautéed will do.
3. Your spinach should be stewing nicely in the hot water. You are not trying to wilt it or soften it. It needs to turn into slushy purée. There is corn meal in the ingredients, as this is a thickening agent. You'll want to make sure that this is stirred in to remove any lumps. Add salt, garam masala and all the rest. To make it puréed properly, use a hand blender.*
4. The spinach shouldn't be watery, but breaking down. Let it simmer, you will be there a while, and stick your extractor on.
5. Whilst you're waiting. Sauté garlic, onion, ginger and cumin. This mixture needs to be golden. If your spinach has become bland, add extra seasoning into THIS mix. Add your part cooked spuds to this along with green chillies.
6. Add to your spinach and stir through to cook in.
Like i said, this dish is HARD. I do not have the guts to make it! You can use any leaf, it doesn't have to be spinach.*
This is a lovely cold curer. With enough garlic in it to knock out a vamp, and lots of green chillies, this clears your pipes. Is also nice on toast, with raw white onion...
Indemnity clause: this is only a variation. Every bollywood household will have their own version. This, like yoghurt curry-it's made out of cornflour-is one of the hardest dishes any would be daughter in law would be challenged with. I have yet to make it...
What you'll need
Spinach (lots and lots of it) can also use brussels or any other brassica.
Corn meal( that fine polenta stuff)
Onion, garlic ginger, garam masala, red and green chilli salt
Potatoes
Process
1. Put all your finally chopped leaves in a very large pan with hot water. Leaves should be chopped down, very finely.
2. Chop and part cook your potatoes, simply sautéed will do.
3. Your spinach should be stewing nicely in the hot water. You are not trying to wilt it or soften it. It needs to turn into slushy purée. There is corn meal in the ingredients, as this is a thickening agent. You'll want to make sure that this is stirred in to remove any lumps. Add salt, garam masala and all the rest. To make it puréed properly, use a hand blender.*
4. The spinach shouldn't be watery, but breaking down. Let it simmer, you will be there a while, and stick your extractor on.
5. Whilst you're waiting. Sauté garlic, onion, ginger and cumin. This mixture needs to be golden. If your spinach has become bland, add extra seasoning into THIS mix. Add your part cooked spuds to this along with green chillies.
6. Add to your spinach and stir through to cook in.
Like i said, this dish is HARD. I do not have the guts to make it! You can use any leaf, it doesn't have to be spinach.*
This is a lovely cold curer. With enough garlic in it to knock out a vamp, and lots of green chillies, this clears your pipes. Is also nice on toast, with raw white onion...
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