It was such a treat when my parents said we would be getting to eat takeaway! I always had the same order – cauliflower bhaji, chana masala and saag aloo! These are the recipes we created at home. There are many different versions of Saag Aloo but since I was little, I have always been partial to the restaurant-style, and in particular, Saag Aloo made by our local Indian takeaway. This particular version of saag aloo tastes just like the one found in takeaways and restaurants rather than homestyle. Aloo Palak is regularly made in Indian homes but is Other aloo or potato curry recipes we love are Aloo Methi, Aloo Baingan and Aloo Shimla Mirch.
Ingredients
Spinach – Saag means spinach. Fresh spinach is quickly blanched in a pot of water with a little added sugar and then the water is squeezed out Potato – Forms the bulk of the dish. The potato really soaks up the flavours from the masala. They are parboiled then added to the pan. I prefer to use basic all rounder potatoes rather than waxy as they are firmer and not the correct texture for saag aloo. Onion, garlic cloves, ginger and green chilies – all ground to a paste to form the base for the curry Crushed tinned tomatoes and fresh tomato – crushed tinned tomatoes are cooked with the onion paste and the fresh tomato is cut and added near to the end of the cooking process Panch Poran, bay leaf, cinnamon stick and green cardamom – Panch poran is further explained below. This list of whole spices are all added to the hot oil Blend of spices – red chili powder, turmeric powder, ground cumin & ground coriander powder, garam masala and dried fenugreek leaves
What is Panch Phoran
Panch means five in hindi. Essentially, this is a tempering blend of 5 different seeds such as mustard seeds, cumin seeds, fenugreek seeds, onion seeds and fennel seeds. The panch phoran/puran is added to hot oil before any other ingredients to release the flavour. Panch poran can drastically change the taste of your food, so if a recipe says to add it, it is best not to skip it. It particular gives a “restaurant style” flavour to so many dishes.
How to make Authentic Saag Aloo
Start with parboiling the potatoes and meanwhile prepare the base for the saag aloo. Whilst the base is cooking, blanch the spinach then squeeze the excess water. Add the potato and spinach to the saute pan and cook for a little longer. Add the chopped tomato and saute for a minute or two longer than remove from the heat.
Serving Suggestions
This isn’t necessarily how Saag Aloo in Indian households, but for the authentic English Indian curry experience, serve alongside MATAR PANEER, RESTAURANT STYLE GARLIC AND CORIANDER NAANS, GREEN PEAS PILAU, mint yogurt dips (raita), mango chutney, poppadoms and finely chopped onion salad. Saag Aloo can be served with other Indian bread such, Round and soft Gujarati rotli, POORI or PARATHA. In Indian restaurants, you will probably end with an Indian sweet dessert (mithai). Options in the dessert menu usually are: Gajar Halwa – carrot halwa Gulab Jamun (usually served warm with a scoop of vanilla icecream) Strawberry Kulfi Make a chilled and creamy rose lassi to serve alongside.
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