Aloo Saag Recipe
4 tbsp oil
1 each onion, chopped
4 each curry leaves
6 each fenugreek seeds
1/4 tsp kalonji
2 each tomatoes, sliced
1 tsp garlic pulp
1 tsp chili powder
1 1/2 tsp coriander
1 tsp salt
1 1/2 tsp mango powder
6 each potatoes
9 oz frozen spinach
1/4 pt water
2 each red chiles, sliced
2 tbsp cilantro, chopped
10 each pieces ginger, shredded
Heat oil & saute the onion, curry leaves, fenugreek & kalonji until
they hae changed colour. Reduce teh heat to medium & add the
tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the
potatoes. Continue to stir-fry for 5 minutes.
Add water, cover & cook over a low heat for 10 to 15 minutes. When the
potatoes are cooked through, add the red chiles & the cilantro. Mix
thoroughly & transfer to a serving dish. Garnish with the shredded
ginger & serve with chapatis.
Shehzad Husain, "Vegetarian Indian Cookery"
to Ethnic Recipes
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Aloo Saag Recipe Collection
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