Saag Aloo

Saag Aloo is a delicious spicy blend of spinach and chunky potatoes, and
goes very well with parathas or naan.  It is very easy and inexpensive
to make, and will impress the heck out of your friends, especially if
you go for the mughlai version. Be prepared to turn down marriage
proposals though.  :-)

It is also very versatile.  I have served this as a side dish with naan,
rice or wheat tortillas; used this as a stuffing with pita bread, and as
stuffing in vegetable lasagna.  If you find more uses for it, do let me
know. (prem@prem.lbl.gov)

Please don't be intimidated by the length of this article.  The basic
procedure is very short and simple.  The article is long because of the
suggestions, variations etc.  Give it a shot.

( source: a hand-written sheet of paper.  dunno original source.  )
( The serving suggestions, the variations, the warnings/notes and )
( optional improvements are my ideas.                             )

Bon appetit,
Prem!
prem@prem.lbl.gov
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                             Saag Aloo

Ingredients:
   Vegetables:
            1 can  (16 oz) chopped Spinach,  drained
          1/2 lb   (2 large-size) potatoes, cut in chunks 
          1-2 Tbsp ghee or vegetable oil
            1      medium-sized onion, sliced into thin strips

          2-3 Tbsp water

   Spices & Flavourings:
            6      whole black peppercorns, crushed coarsely
            2      cloves of cardamom, crushed
            1 tsp  ground coriander
            1 tsp  cumin powder
            1      clove garlic, crushed
            1 inch fresh ginger, peeled and cut into small matchsticks
            1      fresh red chili, seeded and finely shredded.
                      (or pinch of chili powder)
                   salt

   Optional "touches":
            some blanched, slivered almonds, cashews
	    sliced mushrooms, added with the onions
	    for "mughlai" taste, replace cumin powder (jeera)
                 with fennel seeds (saunf)

   Vessels:
            1 saucepan
            1 bowl of water to soak potato chunks

   Serves:
            6 as a side dish
            3 as a main dish

Procedure:

Soak the potato chunks in a small bowl full of water until you need to
use them.

Heat ghee/oil in the saucepan on medium-low heat.  When oil is hot,
reduce heat to low; add the crushed peppercorns, cardamom seeds and
almonds/cashews and saute gently for 2-3 minutes.

Add the chili, ginger, onion and garlic to the saucepan and raise heat
to medium.  Cook for a further 3-4 minutes, stirring lightly to prevent
browning or burning.

Stir in the spices and salt and mix well.  Drain the potato chunks and
add them (without the water).  Stir vigorously as you turn the heat up,
until potatoes are half baked and are covered thoroughly with the rest
of the stuff. (you can add a little turmeric too at this point, though
it isn't essential).

Reduce heat back to medium and add about 2 tablespoons of water.  Bring
to a boil, lower heat and simmer, stirring occassionally.

Gently stir in the spinach and simmer for about 20 minutes until the
potatoes are tender.  Add a small quantity of water if necessary.  Don't
add too much water.  This is a moist dish, not a liquid one.

Cover it.  Turn the heat off.  It's done.

=====================================================================
VERY IMPORTANT:                     WAYS IN WHICH YOU CAN SCREW UP:

1. The intensity of heat you use to cook is crucial.  So follow the
   guidelines exactly.  When in doubt, be conservative and use low
   heat, it will just take a few more minutes, that's all.
2. Adding too much water will ruin it.

NOTES:

1. VERY EASY TO MAKE.  Even I have made this without screwing up!!! :-)
2. Total time required is about 45 minutes.  Less if you already have
   the ingredients ready for another accompanying dish.
3. Quite inexpensive, even if you add the almonds and cashews and the
   fancy geegaws.

VARIATIONS:

1. As already mentioned, replace cumin powder with fennel seeds for
   a mughlai taste.
2. You can add a few fresh green peas to the equation.  If you are
   using fresh or dried peas, soak them accordingly and add early.
   If you're using frozen peas, you can add them after the potatoes.
3. You can sprinkle a very small pinch of masala towards the end of
   the process, though I prefer not to, since masala can overpower
   the other flavours.
4. Squeeze a lemon (or some concentrate) just before serving, or
   offer a few slices of lemon individually on the side. 
5. Add some paneer/feta cheese chunks, or even tofu while saute'ing.
6. Puree all or part of the spinach in a blender.
7. If you plan to use this as filling for lasagna, either cut the 
   potatoes into small pieces or replace them altogether with peas.