Recipe: Appetizing Asian Potato and Spinach (Sag Aloo).

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Asian Potato and Spinach (Sag Aloo).. Don't use over-floury potatoes, because you need them to hold together. You can use fresh spinach instead, but I always have frozen in my freezer Defrost the spinach and drain well. Squeeze it to get rid of as much moisture as possible.

Oily Spinach Potatoes or Aloo Palak is an extremely scrumptious dish with amazing flavours and yummy Bachchali koora koora, Pasalai keerai Kuzhambu, Palang sag torkari. How to make OILY Aloo or Potato and Spinach or Palak are very common and popular ingredients used almost in our. Once potatoes are tender add spinach. You can cook Asian Potato and Spinach (Sag Aloo). using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Asian Potato and Spinach (Sag Aloo).

1. It's 1/4 of Onion, diced.
2. It's 1 of Potato.
3. Prepare 250 grams of Spinach (fresh).
4. You need 1 tbsp of Curry Powder.
5. You need 1 tbsp of Dark Soy Sauce.
6. You need 1 tbsp of Light Soy Sauce.

If frozen the spinach must be thawed and dewatered, if fresh just add it. This is SOOOOO delicious and healthy - and easy!! Using fresh spinach makes it even easier. We are trying to eat healthier and this is perfect as a main dish.

Asian Potato and Spinach (Sag Aloo). instructions

1. Heat oil in saucepan, skillet or sauté pan..
2. Add diced Onions with Curry Powder. Stir for a few minutes on a medium heat..
3. Add diced Potatoes stirring on a medium heat for a couple more minutes..
4. Add enough water to cover mixture then add the same amount again, bringing to the boil. Make sure the oil isn't too hot or it'll spit and become hazardous..
5. After 5 minutes, heat Spinach according to packet instructions. I steam mine over the saucepan with an attachment..
6. Add the Soy Sauce, if using, and serve with boiled rice. I like Aborrio rice for this recipe..

Add the potatoes and toss in the oil and onions. Add the turmeric powder, ground cumin, ground coriander and red cayenne powder. Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt. Boil your potatoes until they are just cooked through but not soft. while this is going on, chop garlic and measure out your herbs. heat the oil in a pan over a medium heat. drain the potatoes once they are ready and put them in the pan as soon as the garlic begins to turn brown. turn up the heat a little! Photo "Russian Potato, Spinach, and Sorrel Soup.

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