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Friday, March 22, 2013

Aloo Saag Dinner for One

Aloo Saag (or Saag Aloo) is an Indian curried spinach and potato dish. I used this recipe as a basis and achieved the following:

3 small potatoes (about the size of large eggs) -- use thin-skinned, or else peel them before starting
1 1/3 c frozen spinach
1 tbs garlic paste
1/4 tsp cayenne pepper
1/2 tsp ground ginger powder
1/2 tsp (heaping) curry powder
1/2 tsp turmeric powder
dash ground cumin
3/4 tsp salt, or to taste
1 tbs butter
1 tbs olive oil

Begin by parboiling the potatoes in water. Drain and dice the potatoes.

In a skillet, melt the butter and oil, and add the cumin and garlic and let them toast slightly. Add the potatoes and the remaining spices, and cook till the potatoes begin to soften. Add water if needed. 

When potatoes are beginning to cook through, add the spinach and cook, stirring (and adding more water if needed), until the spinach is hot. 

After making this recipe, I thought it maybe needed a bit more spice or more butter or something like that. It was okay, but I've never been able to make my own Indian food as good as the stuff at my favorite Indian restaurant. But then I learned a secret... the next-day leftovers were better. Yes, this is a dish that works best if you make it ahead, let it sit overnight, then reheat it!

Also, this begged for some naan to go with it. 

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