Saag Aloo - Indian Spinach and Potato Curry

 Saag Aloo - Indian Spinach and Potato Curry

This is my go to curry order when we get Indian take aways.

I made this as part of a recent Indian Feast. It was VERY GREEN and really yummy. I had some left which I froze for a lunch at work...equally good reheated!.

This is the recipe I used...which as always I didn't stick to strictly.

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

• ▢ Ingredients
• 1 tablespoon olive oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 teaspoon minced ginger about ½-inch piece
• ▢ 1 tablespoon minced garlic about 3 cloves
• ▢ 1 cup onion (1 medium onion, chopped or sliced)
• ▢ 1 serrano chili (deseed or skip for mild)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon garam masala homemade or store-bought
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon kashmiri red chilli powder (or Paprika)
• ▢ 12 oz. baby spinach
• ▢ 1 cup water adjust based on size of pot
• ▢ 2 cups russet or gold potato cubed in 1-inch pieces (1 large russet, or 2 gold)

Stove-Top Recipe - Directions

• Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 
• Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.
• Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
• Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.
• Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 
• Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Chickpea Curry - Chana Masala

 I first made this years ago and crave it every now and then. While I prefer doing as much as possible from scratch, I have to admit to recently buying large jars of fresh crushed garlic and ginger mixed from an Indian supermarket which is close to our home. Its a bit of a game changer in making recipes like this really quickly.

I served this with homemade Naan bread and another potato and spinach curry both on my original recipe blog.

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

This is the story behind the dish for my family...

Our family is lucky to have an ongoing friendship with an Indian family who cared for Isabella in their home when I initially went back to work. We loved the fact that she was spending her days with a family who lived differently to us in many ways. One of the great things was giving her a 'taste' for different foods. One of her favourite foods is roti and she loves popcorn flavoured with turmeric. We were lucky to be recipients of many meals and dishes cooked by Minakshi who is an amazing cook.

When the time came for Isabella to move to another carer, we wanted to do something to show our immense gratitude for the important part this family had played in Isabella's life. One way to do this was in the form of a gift, the other was to cook a really authentic vegetarian Indian meal for the Satija family.

I experimented for weeks with some successes and some absolute disasters. This dish was one that is similar to one that Minakshi had made us in the past (although never quite as good as her version). 

The beauty of this dish is that it can be made earlier in the day and then the final step which takes about 10 minutes can be completed just before eating.

Chana Masala -Chickpea Curry Recipe Ingredients

Chana Masala

2 tablespoons ghee

1 teaspoon cumin seeds

½ teaspoon asafoetida (optional)

1 teaspoon black mustard seeds

2 onions, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 green chilli, chopped

2 tomatoes, peeled and chopped

2 teaspoons garam masala

½ teaspoon ground turmeric

½ teaspoon amchoor powder

2 x 400g cans chickpeas, drained and rinsed

1 teaspoon salt

½ cup water

Ginger Paste

5cm piece ginger, peeled

1 tablespoon vegetable oil (not olive)

Garlic Paste

2 bulbs garlic, peeled

1 tablespoon vegetable oil (not olive)

Method

Chana Masala Heat a medium saucepan over a moderate heat and add the ghee. When melted, add the cumin, asafoetida, if using, and black mustard seeds. When the seeds start popping and become fragrant, add the onion and fry until soft (around 10 minutes). Add the ginger, garlic and chilli, and cook for another 5 minutes. Add the tomatoes, garam masala, turmeric and amchoor powder, stir for a minute then add the chickpeas, stirring well to combine. Add the salt and water, cover and simmer gently for 10 minutes. Serves 4 as part of a meal. Ginger Paste Use a mortar and pestle (or food processor) to pound the ginger to a paste. Place in a small container, cover with oil and keep refrigerated. Garlic Paste Use a mortar and pestle (or food processor) to pound the garlic to a paste. Place in a small container, cover with oil and keep refrigerated.

Bengali Phulkopir Aloo Dalna Spiced cauliflower and potato curry with whole spices, turmeric and green peas

 Bengali Phulkopir Aloo Dalna

Spiced cauliflower and potato curry with whole spices, turmeric and green peas

This was a nice side dish, but would not make it as a main. I was able to make this partially in advance which is always a bonus for me!

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

The recipe says...

"Phulkopir Aloo Dalna a classic Bengali recipe thats light, full of flavour and ideal when your craving a curry in the summer. Cauliflower is a staple in most Indian curries and delicious when combined with spices. The whole spices fried in hot oil give depth and warmth to this semi dry dish. As with Maharashtrian food a little bit of sugar helps balance the flavours. I’ve used boiled potatoes which I add at the end although you can cook them at the beginning before adding the cauliflower florets. If you prefer a little more gravy add a touch more water. Perfect served with luchis, rice or parathas.

Ingredients

(Serves 4)

420gms Cauliflower florets

280gms potato boiled and cut to chunks

60gms frozen green peas

3 tbsp vegetable oil

Pinch of asafoetida/ hing

2 dried bay leaves

1 tsp cumin seeds

1 tsp nigella seeds

4 green cardamom pods

1 dried mild red chilli

1 heaped tsp ginger paste

½ tsp mild chilli powder

1 tsp turmeric powder

1 tsp caster sugar

Salt to taste

100mls water

¼ tsp garam masala powder

Method

1. Heat the oil in a large sauce pan. Add the asafoetida along with all the whole spices. Fry for a minute on low heat. Add the ginger paste and fry for a few seconds

2. 2. Now add the chilli powder and turmeric powder along with the cauliflower florets. Mix well and sauté the florets for 2-3 minutes

   3. Add the sugar, season to taste and add water. Stir well and cook with a lid on for 10 minutes. Now stir and add the potato continue cooking for 5 minutes with a lid on

   4. Add the green peas and simmer for a minute. Turn the heat off and add garam masala. Stir well and serve warm with paratha or rice

Jeera Rice - Indian Spiced Rice

 Jeera Rice - Indian Spiced Rice

Family 'Indian Feast' nights are something we do from time to time. I've got a couple of go to dishes, but wanted to expand my list!

See also...

Chickpea Curry

Dahl with coconut cream

 This is a really subtle flavouring of white rice.

I use a microwave rice cooker and it works well.

Watch the video tutorial to this 'Jeera Rice' recipe 

Ingredients

• 2 tablespoons of oil

• 1.5 teaspoons roasted cumin

• 1 cinnamon stick

• 2-3 green cardamom

• 2-3 cloves

• 1 cup of rice (preferably Basmati)

• 1 and a quarter cup of water

• Pinch of asafoetida (optional)

Method
 

1. Heat oil in a pan on high heat. When the oil is hot (you can check by adding a few cumin seeds, and if they sizzle it is ready) add the roasted cumin seeds, cinnamon stick, cardamom and cloves. Stir until you see the cardamom start opening up.

2. Add washed rice and salt to taste. Stir for 2-3 minutes until the rice starts becoming translucent.

3. Stir in water and add a quarter piece of lemon or lime.

4. Cover on high heat until it starts to simmer. Lower heat and cook for 10 minutes.

 
Watch the video tutorial to this 'Jeera Rice' recipe 

  

Tomato Kasundi

We love Tomato Kasundi! It's an Indian relish.

This recipe makes only about 2 cups.

Its great with cheese and crackers.

Ingredients

50 ml	Vegetable oil
3 tsp	Black mustard seeds
2 tsp	Ground turmeric
3 tsp	Chilli powder
2 tsp	Cumin seeds
¼ cup	Fresh ginger, (peeled and grated)
3 cloves	Garlic, (peeled and crushed)
1	Red chilli, (deseeded and finely chopped)
2 kgs	Large ripe tomatoes, (blanched, deseeded and chopped)
½ cup	Brown sugar
2 Tbsp	Salt
½ cup	Cider vinegar

Method

1. Heat the oil then add the mustard seeds, when they begin to pop add the turmeric, cumin and chilli. Cook for a few minutes while stirring.
2. Add the ginger, garlic, fresh chilli, tomatoes, sugar, salt and vinegar. Stir to combine.
3. Simmer the relish for 1 hour while stirring occasionally. 
4. The relish is ready when the oil comes out on top. 
5. Spoon into sterilised jars and refrigerate

Butternut and kaffir lime dahl

This is a Nadia Lim recipe which came over my Facebook feed. We really enjoyed it and it was reasonably easy to make.
It's a 'make again' from me. A good 'meatless' meal.


Ingredients

• oil 2 tablespoons
• onion 1, diced
• garlic 2 cloves, chopped
• ginger 3cm piece, peeled and grated or finely chopped
• kaffir lime leaf 2 small, or 1 large, tough central stem removed, finely sliced
• ground cumin, ground coriander, ground turmeric, garam masala 1 teaspoon each
• coconut milk 1 x 400mL can
• tomato paste 3 tablespoons
• water 2 cups
• dried split red lentils 1 cup
• butternut 500g, peeled, cut into 2cm pieces
• tomatoes 3, roughly chopped
• ground chilli ½ teaspoon (optional)
• sugar 1 teaspoon
• salt ½ teaspoon
• lemon juice of 1
• spinach or silverbeet 120g, chopped (optional)

Method

1. Heat oil in a large fry pan or pot on medium heat, cook onion for 4-5 minutes until golden. Add garlic, ginger and kaffir lime and cook for 1 minute. Add another drizzle of oil and spices and cook for 1 minute until fragrant. Add about ¼ – ½ cup of the coconut milk and stir to prevent spices burning.

2. Stir in remaining coconut milk, tomato paste, water, lentils, butternut, tomatoes, chilli (if using), sugar and salt. Bring to a boil, then cover partially and reduce heat to a simmer and cook for about 25 minutes, or until lentils and butternut are soft. Stir a few times during cooking to make sure lentils don’t burn and stick to bottom of the pan. Add a little extra water if it looks like it is drying out too much.

3. Stir spinach or silverbeet (if using) through dahl at the end, and season with lemon juice and more salt to taste if needed.

Garnish dahl with yoghurt, coriander and cashew nuts (optional), and serve with steamed rice.