Saag Aloo




1 kg fresh spinach leaves, washed & roughly chopped
300 gm Potatoes, boiled
2 tbsp vegetable oil
2 tbsp butter
2 tsp, fine chopped garlic
1 tsp cumin seeds
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 tsp salt
2 tsp fine chopped ginger
2 tbsp single cream

1. Heat the oil & butter in a heavy bottom pan, add the garlic, stir & sautée till golden brown, add the cumin seeds,
cook for a minute till it starts crackling, add the red chili powder & coriander powder and stir for further 1 minute
2. Add the spinach & cook on slow fire, for 10 minutes, stirring constantly
3. Add the potatoes, ginger & salt, & cook slowly for 5-7 minutes
4 As the oil starts shining on the surface of the spinach, add the cream and sprinkle garam masala

After cooking the dish, if it is left by the side of the stove for long time it tends to become thick and
can form a crust on the top. The dish can be revived by adding little cream and returning to the stove to reheat.
Do not add water, once the cream has been added, otherwise water will separate from the dish.