Recipe#11783

Title: Aloo Saag

From: Amanda@gate.net (Amanda) 
 Newsgroups: rec.food.recipes 
 Subject: Aloo Saag 
 Date: 22 Oct 1996 05:15:42 -0600 
 Message-ID: <54bhau$1s4u@news.gate.net> 

A soothing dish from northern India that makes a good balance to a 
 very hot main dish.
 1 lb fresh spinach
 3 medium new potatoes (about 1 lb), peeled and cut in 1-inch cubes
 1/4 C oil or clarified butter
 2 tsp mustard seeds
 1 lg onion, peeled and thinly sliced (about 1 1/2 cups)
 2 lg garlic cloves, peeled and smashed
 1 tsp ground coriander seed
 1 tsp paprika
 1/4 tsp ground cardamom seed
 1 TBS peeled, minced, fresh ginger
 1 tsp ground black pepper
 1/4 tsp cayenne
 salt to taste
 Chop spinach coarsely, place in a colander in the sink, and wash very 
 well in lukewarm water. Place clean spinach in a large pot. Add 
 potatoes to the spinach, cover with warm water, and bring to a boil 
 over high heat. Lower the heat to a simmer, and cook about 12 
 minutes, until the potatoes are tender. Meanwhile heat the oil or 
 clarified butter in another large, deep saucepan. Add the mustard 
 seeds and cook them until they start to hop and pop. Add sliced onion 
 and garlic and saute quickly over fairly high heat until translucent, 
 stirring often. Add all the spices except salt and saute a minute 
 more.
 Remove from heat. When the potato mixture is tender, drain it in a 
 colander over the sink. Reheat the onion and spice mixture, add the 
 potato-spinach mixture, and gently stir to blend. Taste and add salt 
 as desired. Simmer over low heat about 10 minutes, until the mixture 
 is fairly dry and the spices have been absorbed by the vegetables.