Spinach and Potatoes (Potato Saag)

Here's my attempt to make Saag (and Indian Dish) shying away from the more difficult to find ingredients. Let me know if you have any recommendations :-) Like most Indian recipes, this is even better as leftovers since the spices have more time to sit, and makes great school/lunches! You could also make this using chicken or Cauliflower in place of the potatoes.

Serves 5
1.5 lbs fresh spinach
3 TBS olive oil
1 tsp cumin seeds
2 bay leaves
1 onion, diced
1/8 tsp cayenne (more if you want dish spicy)
5 medium red potatoes
2 cloves garlic, minced
1 tsp coriander
1 tsp ground cumin
1/4 tsp ground ginger
1 1/2 tsp salt (more to taste)
1/2 tsp garam masala

-Bring 2 inches of water to boil in large pot. Add spinach, cover and steam 5 minutes. Drain out liquid and set aside in a bowl. -Combine oil, cumin, bay leaves, and cayenne in same pot over med-high. Cook 1-2 minutes until spices fragrant. Add onion, potatoes, garlic, and the rest of the seasonings. Cover and Cook for 15 minutes (scraping bottom of pan to prevent sticking) every 5 minutes. -While potatoes cooking, blend/pulse spinach. Add to cooked potato mixture. Salt to taste. Serve warm over rice.

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