Aloo Ka Saag Recipes

WEEKNIGHT ALOO GOBI SAAG

Weeknight Aloo Gobi Saag image

Whenever I am craving Indian food, a golden saag always appears in my mind's eye. Popping mustard and cumin seeds sizzling alongside soft sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian subcontinent in Nepal, Odisha, and West Bengal. It's traditionally served with a maize flour roti, fluffy naan, or chapati in the Punjab region, where it's most commonly eaten.

Provided by Try This Recipe!

Categories Main Dish Recipes Curries Vegetarian

Time 48m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon ghee (clarified butter)
1 onion, sliced
1 (3 inch) piece fresh ginger, grated, or to taste
1 clove garlic, crushed
6 fresh curry leaves
1 tablespoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
4 potatoes, cut into 1-inch cubes
1 head cauliflower, cut into 1-inch cubes
2 red chiles, finely chopped
½ (14.5 ounce) can chopped tomatoes
1 (1 pound) package trimmed and chopped collard greens, or to taste
salt and ground black pepper to taste

Steps:

Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Add curry leaves, cumin, mustard seeds, and turmeric. Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
Pour collard greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 60.4 g, Cholesterol 8.2 mg, Fat 4.8 g, Fiber 14.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 203.8 mg, Sugar 9.4 g

SAAG ALOO

Saag aloo image

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Provided by Sara Buenfeld

Categories Dinner, Side dish

Time 25m

Yield Serves 4 as a side dish

Number Of Ingredients 8

Ingredients

2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potato, cut into 2cm (¾in) chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves

Steps:

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
Add a splash of water, cover, and cook for 8-10 mins.
Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

ALOO KA SAAG

Aloo Ka Saag image

Described on the website where I found it as a Rajasthani main course potato dish, Aloo Ka Saag is probably what most of us would classify as a side dish. I've not made this recipe as I've only just found it and I'm posting it for the 2005 Zaar World Tour. I've posted the ingredients exactly as listed in the recipe on http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522. Adjust the spiciness to suit your taste preferences. In what I've set out as step three, the recipe said "cook for some time", so it would be helpful if you could mention in reviews just how long you cooked it for at this point. Since the potatoes are already cooked, my guess is that "some time" would not in fact be longer than 10 minutes. For this reason, my cooking time below is a guesstimate. The Zaar Kitchen Dictionary suggests that garlic powder or onion powder can be used as a substitute for asafetida powder.

Provided by bluemoon downunder

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 teaspoon asafoetida powder
1/2 teaspoon cumin seed
1/2 inch piece ginger
1 teaspoon cardamom powder
2 green chilies
1/2 teaspoon mustard seeds
2 tablespoons oil
1/2 lb potato
1 teaspoon red chili powder
salt, to taste
1/4 teaspoon turmeric powder
1 cup yoghurt (sour)

Steps:

Boil the potatoes, cool, peel and cut them into small cubes and set aside; peel and wash the ginger and set aside; remove the stems, wash and roughly chop the green chillies and grind them to a fine paste and set aside; and whip the yoghurt until it is smooth.
Heat the oil in a pan, and add the asafoetida, cumin seeds, mustard seeds, ginger and the green chilli paste. Sauté for two minutes; then add the potato pieces, and mix well.
Add the red chilli powder, turmeric powder, green cardamom powder, salt and cook for some time.
Add the yoghurt and cook stirring continuously. Then add half a cup of water and mix well. Cook until it starts boiling.
Remove the Aloo Ka Saag pan from the heat and serve hot.

Nutrition Facts : Calories 157.2, Fat 9.2, SaturatedFat 2.4, Cholesterol 8, Sodium 40.3, Carbohydrate 15.9, Fiber 2.1, Sugar 4.5, Protein 4

SAAG ALOO

Saag Aloo image

A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry.

Provided by Sackville

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, chopped
2 large potatoes, cubed
400 g spinach or 400 g chard leaves, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil
butter
salt

Steps:

Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
Add the onion and fry until it too starts to brown.
Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
Add the spinach or chard and cook until it collapses over the potato.
Salt to taste.

Nutrition Facts : Calories 183.4, Fat 0.7, SaturatedFat 0.1, Sodium 92.1, Carbohydrate 40, Fiber 7, Sugar 3.5, Protein 7.1

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