Saag Aloo
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds large-leaf spinach
- ¼cup olive oil
- 1cup finely chopped onion
- 1tablespoon finely chopped garlic
- 1tablespoon finely chopped fresh ginger
- 3 to 4Thai bird chilis, each about 1½ inches long, seeded and finely chopped
- 1pound baby spinach
- 1teaspoon turmeric powder
- Salt to taste
- ¼cup dried fenugreek leaves
- 1tablespoon butter
- ¼teaspoon freshly grated nutmeg
- ½cup heavy cream, optional
Nutritional analysis per serving (4 servings)
399 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 15 grams protein; 1121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a large bowl of ice water, and set aside. Place a large pot of water over high heat, and bring to a boil. Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. Squeeze out excess moisture, chop finely, and set aside.
- Step 2
In a large sauté pan over medium heat, heat olive oil until shimmering. Add onion, and cook until soft and golden, 7 to 8 minutes. Add garlic, ginger, and chilies and sauté until the garlic and ginger are light brown, 2 to 3 minutes. Add the baby spinach and cook 1 minute. Add turmeric, and sauté 2 to 3 minutes.
- Step 3
Add the blanched, chopped spinach. Season with salt to taste. Cook 5 to 10 minutes, stirring often. Add fenugreek leaves, butter, nutmeg, and, if desired, heavy cream. Simmer 5 minutes more, stirring occasionally. If necessary, lower heat to medium-low. Serve hot topped with, if desired, fried potato dumplings.
Private Notes
Comments
This recipe appears to be a modification; "Saag Aloo" should have potatoes in it, as "aloo" means potatoes. The title should be just "Saag"!
Quarter cup of DRIED fenugreek would be a huge amount relative to anything I've seen in any other recipe, and usual rule of thumb if converting between fresh herbs and dried is fresh quantity is 3x dried, so I suggest the original had 1/4 c. FRESH fenugreek and this should have at most 4 tsp.
Yes, Aloo means potatoes. This recipe is missing that.
good recipe-- but you should find out where they sell fenugreek leaves, because I tried it with 2 Tablespoons of dried fenugreek, and it was practically caustic! I watered it down with some soy milk, but it was really bitter. And also, I pureed mine, and added some chicken, but next time, I think I'll try to food process it, so it isn't so refined.
Yes, Aloo means potatoes. This recipe is missing that.
Used two seeded serranos for a half recipe and found it lacked spice. Perhaps the birds eye chili would have helped. The fenugreek leaves (often sold as kasoori methi) are the ingredient that takes it from quasi-Indian home cooking to something more restauranty. Plain yogurt works in place of cream if you don't have any on hand, just lower the heat and stir constantly as you add it to make sure it doesn't curdle.
This recipe appears to be a modification; "Saag Aloo" should have potatoes in it, as "aloo" means potatoes. The title should be just "Saag"!
Quarter cup of DRIED fenugreek would be a huge amount relative to anything I've seen in any other recipe, and usual rule of thumb if converting between fresh herbs and dried is fresh quantity is 3x dried, so I suggest the original had 1/4 c. FRESH fenugreek and this should have at most 4 tsp.
There's a companion recipe for potato balls that puts the aloo in the saag.
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