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Saag Aloo (Stir-fried Potatoes with Rapeseed Greens)

Sarson Saag Aloo (Stir-fried Potatoes with Rapeseed Greens) is a traditional Indian recipe for a classic vegetarian accompaniment of fried potatoes and rapeseed greens. The full recipe is presented here and I hope you enjoy this classic Indian version of: Stir-fried Potatoes with Rapeseed Greens (Sarson Saag Aloo).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryWild FoodChilli RecipesVegetarian RecipesSpice RecipesIndian Recipes



Ingredients:

60g ghee (or butter)
5cm length of ginger, peeled and grated
4 garlic cloves, chopped
2 onions, chopped
2 green chillies, chopped
200g floury potatoes (eg King Edwards), cut into 5cm chunks
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp ground turmeric
1/2 tsp sea salt
500g saag (rapeseed) leaves and flowering tops (before the flowers open), chopped
1 tsp green masala

Method:

Melt the ghee in a large saucepan over medium heat. Add the ginger, garlic, onions and chillies and fry, stirring constantly, for 2 minutes.

Now add the potato chunks and fry, stirring frequently for 5 minutes before adding the cumin, coriander, turmeric and salt. Stir to coat the potatoes in the spices and continue frying for 15 minutes, or until the potatoes are tender and crisp around the edges.

If, during this time, the potatoes begin to stick to the base of the pan, add a little vegetable oil. When the potatoes are almost done, add the rapeseed greens. Stir to combine then cook for 2 minutes before taking off the heat. Add the green masala and stir to combine.

Take off the heat and turn into a warmed serving dish. Serve with tarka dal and rice.