Aloo Saag
indian, side dish, vegetables
4 tablespoon oil
1 onion, chopped
4 curry leaves
6 fenugreek seeds
1/4 teaspoon kalonji
2 tomatoes, sliced
1 teaspoon garlic pulp
1 teaspoon chili powder
1 1/2 teaspoon coriander
1 teaspoon salt
1 1/2 teaspoon mango powder
6 potatoes
9 oz frozen spinach
1/4 pint water
2 red chiles, sliced
2 tablespoon cilantro, chopped
10 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"
Yield: 4 servings