Aloo Ka Saag Recipe

Ingredients for Aloo Ka Saag

• Asafoetida Powder
• Cumin Seed
• 1 inch ginger
• Cardamom Powder
• Green Chilies
• ½ teaspoon mustard seeds
• 2 tablespoons oil
• Potato
• Red Chili Powder
• salt to taste
• ½ teaspoon turmeric powder
• ½ cup plain yogurt

How to Make Aloo Ka Saag

1. Boil 1 lb potatoes until tender. Cool, peel, and dice into ½-inch cubes. Set aside.
2. Peel and finely chop 1 inch ginger. Set aside.
3. Remove stems from 2-3 green chilies (adjust to your spice preference). Wash, roughly chop, and grind into a fine paste. Set aside.
4. In a bowl, whisk ½ cup plain yogurt until smooth.
5. 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.
6. Sauté for 2 minutes until fragrant.
7. Add the diced potatoes and mix well to coat with the spice mixture.
8. 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.
9. Stir in the whisked yogurt, cooking and stirring continuously for 2-3 minutes until the yogurt is heated through and slightly thickened.
10. Add ½ cup water, mix well, and bring to a boil.
11. Reduce heat to low, simmer for 2 minutes, or until the sauce has slightly thickened to your desired consistency.
12. Remove from heat and serve hot with roti, naan, or rice.