Sag Aloo

Sag Aloo over Jasmine Rice

The taste of this mild curry is less shocking than its appearance.

This is a traditional Indian curry often served over naan. I'll write a naan post later, I opted for rice because I did not want to make naan. Putting the dish together is pretty simple, but requires a bit of multitasking. If you're up for it, you can be cooking the rice, sauteing the onion and peppers, boiling the potatoes and pureeing the spinach all at the same time. Here's how it goes:

Vegetables for a sag aloo.

4 medium Yukon Gold potatoes, washed and chopped in bite size chunks

1 medium sweet potato (option, I love them), peeled and chopped in bite size chunks

1 small-medium onion, diced

1 spicy pepper (I had a jalapeno from the chili and 1/2 an anaheim from another dish), diced

About 6 or 7 cups of spinach

Boil potatoes in salted water for 8-10 minutes, until edible

Drain, rinse and set aside

Heat 2 TBS oil in a large pan

Add the onion and pepper

Cook over medium heat until softened, about 7 minutes

Sag Aloo contains a garam masala mixture and other spices.

 3 large garlic cloves, minced (I had several little ones)

2 tsp ginger, minced

 1 tsp garam masala

1 tsp cumin

1/2 tsp coriander

1/2 tsp curry powder

1 tsp salt

After the onions and peppers have softened, add the garlic through salt.

Stir constantly for 90 seconds.

 Add the cooked potatoes, lower heat, cover and cook for 10 minutes.

Six generous cups of spinach purees down to about one cup.

Puree spinach with about 1/2 cup of water.

Add an additional 1/2 water to the spinach, stir.

After potatoes have cooked 10 minutes, add the spinach puree.

Cook the mixture over medium heat for about 10 minutes, until it begins to thicken

Squeeze about 1 TBS lemon juice into the mixture.

Salt to taste.

Garnish with additional lemon juice.

Serve over naan or rice.