Saag Alu: Potatoes with Seasonal Greens
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Saag Alu: Potatoes with Seasonal Greens
Saag is a generic name for greens, not just spinach. This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall, the soft potatoes offer a perfect background for the kale. Just a note, to make this recipe work like the kale and...
Saag is a generic name for greens, not just spinach. This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall, the soft potatoes offer a perfect background for the kale. Just a note, to make this recipe work like the kale and potato were made for each other, you need a touch of spinach to soften the kale and the kale needs to be finely chopped. I use a pair of scissors and do this with my kids. We actually have a lot of fun, slicing the kale into thin ribbons.
The potatoes in this recipe are organic baby potatoes, that I boiled and peeled and halved.
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Ingredients You Need for Saag Alu: Potatoes with Seasonal Greens
How to Prepare Saag Alu: Potatoes with Seasonal Greens
- Wash the potatoes and place in a large pot of water to boil. Cook for 8 to 10 minutes.
- Drain the potatoes in a colander, peel the potatoes, and cut into halves.
- Heat the olive oil and add the cumin seeds and wait till they sizzle.
- Add in the ginger-garlic paste and saute lightly for 1 minutes, until the mixture is very fragrant.
- Add in potatoes and mix well.
- Add in the turmeric and the salt and mix well and cook for 2 to 3 minutes.
- Add in the chili powder and the tomatoes and let the mixture rest on low heat until the tomatoes soften, this will take about 3 to 4 minutes.
- Mix the tomatoes into the potato mixture.
- Mix in the kale and spinach, with the cumin-coriander powder, and stir well. This should mix into the tomatoes, continue stirring frequently until the kale wilts and coats the potatoes in a soft dark green coating.
- Squeeze in the lime juice if using the lime and mix well, check the seasonings and serve.
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