Ingrédients pour Aloo Ka Saag
- ¼ teaspoon asafoetida powder
- ½ teaspoon cumin seeds
- 1 inch ginger
- ¼ teaspoon ground green cardamom
- 2-3 green chilies
- ½ teaspoon mustard seeds
- 2 tablespoons oil
- 1 lb potatoes
- 1 teaspoon red chili powder
- Salt to taste
- ½ teaspoon turmeric powder
- ½ cup plain yogurt
- ½ cup water
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Comment préparer Aloo Ka Saag
- Boil 1 lb potatoes until tender. Cool, peel, and dice into ½-inch cubes. Set aside.
- Peel and finely chop 1 inch ginger. Set aside.
- Remove stems from 2-3 green chilies (adjust to your spice preference). Wash, roughly chop, and grind into a fine paste. Set aside.
- In a bowl, whisk ½ cup plain yogurt until smooth.
- Heat 2 tablespoons oil in a pan over medium heat. Add ¼ teaspoon asafoetida (or substitute with ¼ teaspoon garlic powder/onion powder), ½ teaspoon cumin seeds, and ½ teaspoon mustard seeds. Add the chopped ginger and green chili paste.
- Sauté for 2 minutes until fragrant.
- Add the diced potatoes and mix well to coat with the spice mixture.
- Add 1 teaspoon red chili powder (adjust to taste), ½ teaspoon turmeric powder, ¼ teaspoon ground green cardamom, and salt to taste. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in the whisked yogurt, cooking and stirring continuously for 2-3 minutes until the yogurt is heated through and slightly thickened.
- Add ½ cup water, mix well, and bring to a boil.
- Reduce heat to low, simmer for 2 minutes, or until the sauce has slightly thickened to your desired consistency.
- Remove from heat and serve hot with roti, naan, or rice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
11g
Carbs
5g
