Try this Saag Aloo (Indian Potatoes with Spinach) recipe, or contribute your own.
Suggest a better description1. Peel and chop onion into 2 cm pieces, Peel and crush Garlic, Chop potatoes into 2cm cubes (no need to peal!)
2. Add splash of oil to a large saucepan on medium heat. Add onion and garlic and cook for 5 minutes until soft.
3. Add cumin, tumeric and mustard seeds to the pan and cook for 1 minute.
4. Add potatoes along with water and chicken stock (season as needed) and give a stir to dissolve. Cover with lid, turn down heat to low and simmer for 15-20 mins until potatoes are cooked and you can easily slip a knife through.
5. When 20 mins are up and your potatoes are cooked, take the lid off the saucepan and allow the mixture to bubble away for 5-7 mins more, until the liquid has almost gone. Then add baby spinach, take off the heat, put the lid on and leave to the side for 5 mins, then stir through your wilted spinach.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 211 | ||
Calories from Fat: 32 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 6.7mg | 2 % | |
Sodium 380.1mg | 13 % | |
Potassium 1170.3mg | 31 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 30.6g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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