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Aloo Saagvegetables, indian, side dish 4 tablespoon oil 1 each onion, chopped 4 each curry leaves 6 each fenugreek seeds 1/4 teaspoon kalonji 2 each tomatoes, sliced 1 teaspoon garlic pulp 1 teaspoon chili powder 1 1/2 teaspoon coriander 1 teaspoon salt 1 1/2 teaspoon mango powder 6 each potatoes 9 oz frozen spinach 1/4 pint water 2 each red chiles, sliced 2 tablespoon cilantro, chopped 10 each pieces ginger, shredded Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder. Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes. Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro. Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis. Shehzad Husain, "Vegetarian Indian Cookery"
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