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LOCATION: Recipes >> Indian >> Aloo Saag 01

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ALOO SAAG (SPINACH & POTATO STEW)

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.

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