Saag Aloo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Boil the potatoes in a pot of salted water for about 10-12 minutes, or until just tender but still firm. Drain and set aside.

   Ongeveer 12 min

   Tip van de kok: Do not overcook the potatoes, as they will continue to cook with the spinach.

2. 2

   Heat the vegetable oil in a large pan or pot over medium heat.

   Ongeveer 1 min

3. 3

   Add the mustard seeds and cumin seeds. Cook until they splutter, about 30 seconds.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the seeds, as this will make them bitter.

4. 4

   Add the yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 6 min

5. 5

   Stir in the ginger, garlic, and green chili. Cook for another minute until fragrant.

   Ongeveer 1 min

6. 6

   Add the turmeric powder, coriander powder, garam masala, and salt. Sauté for 30 seconds, stirring constantly.

   Ongeveer 1 min

   Tip van de kok: Add a splash of water if the spices start to stick to the pan.

7. 7

   Add the water to the pan and bring it to a simmer, scraping up any browned bits from the bottom.

   Ongeveer 2 min

8. 8

   Stir in the pre-cooked potatoes.

9. 9

   Add the fresh spinach in batches, allowing each batch to wilt before adding the next. Cook until all the spinach has wilted and a bright green color.

   Ongeveer 4 min

   Tip van de kok: The spinach will reduce significantly in volume as it cooks.

10. 10

    Continue to cook for 2-3 minutes, stirring occasionally, until the flavors have melded and the potatoes are heated through.

    Ongeveer 3 min

11. 11

    Garnish with fresh coriander before serving.