Saag or sag is spinach and/or mustard-leaf based dish eaten in with bread such as roti or naan, or rice. Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients such as paneer or aloo.
Saag aloo or Palak aloo is fried aloo dipped in spinach curry. It is usually served with naan, chapatti, and makki di roti. Saag aloo is commonly served hot, and topped with ghee (clarified butter).
Potatoes: 3 potatoes
Spinach: 4 cups
Onion: 2; finely chopped
Green chilli: 2-3; finely chopped
Ginger garlic paste: 1 teaspoon
Chilli powder: ½ teaspoon (adjust to taste)
Coriander powder: 1 teaspoon
Water: 2 cups
Salt: to taste
Cloves, cardamom, bay leaves: 2 each
Cinnamon stick: 1” stick
Oil: 1 table spoon
1. Boil the potatoes, peel the skin and cut into cubes of desired size. Sauté the potato pieces in a teaspoon of oil.
2. Blanch spinach in hot water for 2 minutes, place in cold water for few seconds and make coarse paste. Keep water aside to use later.
3. Heat oil in a pan. Add cloves, cinnamon stick, elachi and bay leaves. Sauté for few seconds.
4. Add finely chopped onions and chillis. Sauté till onions turn transparent.
5. Add ginger garlic paste and sauté for 3 minutes. Add chilli and coriander powders and mix well.
6. Add the spinach paste and cook on medium flame for 5 minutes. Add the sautéed potatoes. Cook for 5 minutes.
7. Add spinach water, salt and cook for 5 more minutes or till curry gets required consistency. Remove from heat and serve hot with roti or any flavored rice.