Recipe#11784

Title: Aloo Saag 02

From: Robin Cowdrey robinc@oanet.com 
 Newsgroups: rec.food.recipes 
 Subject: Saag Aloo 
 Date: 23 Oct 1996 21:59:30 -0600 
 Message-ID: <1.5.4.32.19961020071828.0068de68@cronus.oanet.com> 

20 oz frozen leaf spinach - or use equivalent amount of fresh
 1-1/2 cups water
 4 oz onions, peeled, cut in half lengthwise and very thinly sliced
 5 tbsp vegetable oil
 pinch ground asafoetida (optional)
 2 tsp whole black mustard seed
 2 cloves garlic, peeled and minced
 1 lb potatoes, peeled and cut into 3/4 - 1 inch chunks
 1/4 tsp cayenne pepper
 1 tsp salt
 Bring water to boil in saucepan. Add spinach, cover, and cook until
 it is just done. Drain in a colander and rinse under cold water.
 Press out most of the liquid and chop coarsely.
 Heat oil in heavy saucepan over medium heat. When hot, add asafoetida
 followed by mustard seed. As soon as mustard seed begins to pop,
 add onion and garlic. Stir-fry for 2 minutes. Add spinach, salt
 and 2 tsp water; bring to boil. Cover tightly, turn heat to very
 low and cook gently for 40 minutes or until potato is tender. Stir
 occasionally and add liquid to pot if it becomes too dry. Serve.