newcook
10-04-2003, 05:48 PM
Spinach with Potatoes- Saag Aloo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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2 pounds fresh spinach
1 teaspoon salt
4 tablespoons butter
2 onions, sliced and separated into paper-thin rings
1 piece fresh ginger, size of walnut, minced
2 green chiles, seeded and chopped fine
1 teaspoon turmeric
1 pound potatoes, peeled and cut into thick slices (optional)
Wash spinach thoroughly and place it with the salt in a wok or large saucepan, with only the water that clings to the leaves. Cook over high heat, stirring constantly, for 1 minute. Reduce heat to medium and cook for 3 minutes, stirring occasionally. Drain the spinach and remove it to a board. Chop it coarsely.
In a wok or heavy skillet heat the butter and add the onions, ginger and chilies. Stir-fry until onions are golden. Stir in the turmeric.
Add the potatoes, if desired, reduce heat to low, cover the pan and simmer until potatoes are just tender, about 20 minutes.
Add the spinach, raise the heat to medium and stir until most of the moisture has evaporated, about 3 minutes.
Description:
"Spinach, a very popular vegetable in India, is grown in several different varieties. This is a fairly simple but delicious way of cooking spinach. The addition of potatoes is a typical Indian touch."
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Nutr. Assoc. : 0 0 0 4294 26076 3576 0 4608
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh spinach
1 teaspoon salt
4 tablespoons butter
2 onions, sliced and separated into paper-thin rings
1 piece fresh ginger, size of walnut, minced
2 green chiles, seeded and chopped fine
1 teaspoon turmeric
1 pound potatoes, peeled and cut into thick slices (optional)
Wash spinach thoroughly and place it with the salt in a wok or large saucepan, with only the water that clings to the leaves. Cook over high heat, stirring constantly, for 1 minute. Reduce heat to medium and cook for 3 minutes, stirring occasionally. Drain the spinach and remove it to a board. Chop it coarsely.
In a wok or heavy skillet heat the butter and add the onions, ginger and chilies. Stir-fry until onions are golden. Stir in the turmeric.
Add the potatoes, if desired, reduce heat to low, cover the pan and simmer until potatoes are just tender, about 20 minutes.
Add the spinach, raise the heat to medium and stir until most of the moisture has evaporated, about 3 minutes.
Description:
"Spinach, a very popular vegetable in India, is grown in several different varieties. This is a fairly simple but delicious way of cooking spinach. The addition of potatoes is a typical Indian touch."
- - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 4294 26076 3576 0 4608