Saag Aloo Bhaji means spinach and potato vegetable mix. This is an authentic curry recipe from the Pakistan Punjab, very delicious and full of spicy flavour.
The recipe is taken from Pat Chapman's 250 Favourite Curries & Accompaniments.
Ingredients:
350 g boiled potatoes, peeled and thickly sliced
160 g pack baby spinach leaves
2 tbsp fenugreek leaves (if using dried ones, soak in 2 tbsp water)
3 tbsp ghee (or oil)
3 cloves garlic, crushed
1 tbsp grated fresh ginger
150 g onions, sliced (or finely chopped, if preferred)
1/2 cup fresh coriander leaves
2 medium tomatoes, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek powder
1/2 tsp fennel or aniseed seeds
2-3 bay leaves
2-4 dried small chillies
Method:
Heat ghee (or oil) in deep frying pan or wok, stir-fry the garlic for 30 seconds, then the ginger for further 30 seconds.
Add the onion and stir-fry for 5 more minutes.
Add tomatoes, stir-fry for 5-7 more minutes, until softened.
Mix in the cumin seeds, mustard seeds, fenugreek powder, fennel seeds, bay leaves and red chillies.
Cook on medium heat for 5-7 minutes, stirring, until becomes more like a paste or gravy. Add fenugreek leaves.
Add the potato, stir-fry for 2-3 minutes.
Add the spinach in batches, cook for few more minutes until wilted.
Sprinkle with fresh coriander leaves, mix well and remove from the heat.
Serve hot, garnished with some onion tarka (if desired).
Bon Appetit!
