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.

Spinach Balls

I have a long list of keto recipes to try. This is the first. I’m determined to have a range of options ready to go or in the freezer to keep us on track.

This was one easy because I used frozen spinach. I’d make it again and if they were dipped in a creamy dressing they would be great.

INGREDIENTS

6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach

3 large eggs beaten

1 cup grated mozzarella or combo of parmesan and mozzarella (120g)

1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)

1 teaspoon garlic powder

1 teaspoon salt

1 cup almond flour (115 g)

2 tablespoon ground psyllium husk (12g)

INSTRUCTIONS

Preheat oven to  370 F (200 C).

Trim and wash the fresh spinach leaves.

Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes.

Rinse the spinach with cold tap water. Drain and using your hands squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour and psyllium husk . You can also add salt and pepper if your cheese is not very salty. I did not add salt.

Combine with a spoon until it forms a batter from which you are able to form balls.

If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.

Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bites. You should be able to make 22 spinach balls,