Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the main ingredients of the Indian dish Sag Aloo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the main ingredients of the Indian dish Sag Aloo?),it will help you,my kids.
Answer:
Sag Aloo
Main Ingredients:
1/2lb Potatoes
14oz fresh or frozen spinach
scant 1/3 cup chopped tomatoes
Ground Spices:
1/2 teaspoon Natco Chilli Powder
1/4 teaspoon Natco Turmeric
Additional Spices:
1/2 teaspoon Natco Cumin Seeds
1/4 teaspoon Natco Fenugreek (Methi) Seeds
Method
1. Weigh spinach after you have removed the stems and chopped it. Wash thoroughly and drain in colander. If using frozen spinach, defrost and squeeze out excess water before weighing.
2. Scrub the potataoes (don't peel them). Cut into small chunks.
3. Using a good, heavy non-stick frying pan add the seeds and dry fry (without oil) to release their flavour. Watch this carefully, they will only need a few seconds. Don't let them scorch. If they burn, throw them away and start again.
4. When they are hot, add the tomato, turmeric and chilli powder (salt is optional). Mix and cook for 30 seconds.
5. Add the spinach and potatoes and mix well to coat with the spices.
6. Cover pan and simmer for 15-20 minutes. The dish should consist of a thick sauce coating the potatoes. If there is still too much moisture, remove the lid and let it dry out a little by cooking rapidly over a medium heat for a few minutes.
Vegetable oil, potato, onion, garlic, cumin, turmeric, coriander, chili powder, spinach, salt and lemon juice
Alu Saag (authentic, easy & delicious!)
http://www.bellaonline.com/articles/art2...
Ingredients:
1 lb. fresh spinach leaves, washed well (or frozen if you must)
2 cups 1/3"-dice potato (about 6 new potatoes)
4 fat cloves garlic
1/2 medium yellow onion
1/2 tsp. turmeric
1/2 tsp. salt, plus more as needed
1 tsp. garam masala
3 Tbsps. cream, plus more as needed
crushed red pepper to taste
serves 2 as main dish, 4-6 as a side
time 20-30 minutes
1. Wash the spinach leaves well and drain. Toss them in a pot along with a 1/2 cup of water. Heat on high for a few minutes, stirring, until the water starts to steam and the bottom leaves begin to wilt.
Give it a good stir, cover, lower heat, and cook for about 7 minutes, until just tender. Drain (don't worry about getting out all the water.) Puree until smooth in a blender or food processor.
2. Meanwhile, toss the diced potatoes in a pot with water to cover, and bring to a boil. Add a ? tsp. of salt. Cook the potatoes for about 10-15 minutes, until tender. Drain.
3. Cut off the root ends of the garlic cloves and lay cloves flat. Lightly pound with the side of your knife blade and peel off the papery skin. Finely mince up the garlic. Peel and finely mince the onion as well.
4. Heat up a couple tablespoons of olive oil in a good-sized sauté pan. Cook the garlic and onion over medium heat until soft and yummy-smelling. Stir in the turmeric and cook a minute or two more.
5. Toss in the spinach puree and potatoes and stir well. Add the cream, salt, garam masala and a sprinkling of crushed red pepper to taste.
Bring to a low bubble, and cook a few minutes more to let the flavors meld. If the mixture looks too dry, add a little more cream.
Enjoy!
SAG ALOO - The incredients are their in the name itself.
Sag = spinach, Aloo = potato
as the name suggests, its mainly spinach & potatoes along with spices thrown in to add taste to it.
It's made with palak, or spinach, and potatoes.
chop spinach, 1 medium onion, some green chillies, garlic buds, and cut one large potato in smaller, thiner cubes, which would fry and cook in the oil, instead of water, as spinch gives out it's moisture.
in a wok, heat oil, add some mustard, cumin seeds, after each one cracles. put a pinch of hing, or asphoetoeda, then add chopped onion, and stir.
now add potato, and fry till soft .
add spinach, and stir .
do not cover with the lid, otherwise it will become watery.
let cook for 10 mt.s
before adding onion to the oil, add garlic buds, and let the color change.
add salt as per taste.
you may also try a variation, by adding some besan, i.e. gram flour, to the spinach, while stiring, which will give it a thicker body.
garnish with shredded cheese, soaked and boiled groundnuts, tomato slices , with hot rotis.
curds goes well with this menu.
sag means fresh green vegetable, so try variations with methi, and use paneer, or mushrooms with it.
that tastes yummy !
call me when you would make it !
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the main ingredients of the Indian dish Sag Aloo?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the main ingredients of the Indian dish Sag Aloo?),it will help you,my kids.
Answer:
Sag Aloo
Main Ingredients:
1/2lb Potatoes
14oz fresh or frozen spinach
scant 1/3 cup chopped tomatoes
Ground Spices:
1/2 teaspoon Natco Chilli Powder
1/4 teaspoon Natco Turmeric
Additional Spices:
1/2 teaspoon Natco Cumin Seeds
1/4 teaspoon Natco Fenugreek (Methi) Seeds
Method
1. Weigh spinach after you have removed the stems and chopped it. Wash thoroughly and drain in colander. If using frozen spinach, defrost and squeeze out excess water before weighing.
2. Scrub the potataoes (don't peel them). Cut into small chunks.
3. Using a good, heavy non-stick frying pan add the seeds and dry fry (without oil) to release their flavour. Watch this carefully, they will only need a few seconds. Don't let them scorch. If they burn, throw them away and start again.
4. When they are hot, add the tomato, turmeric and chilli powder (salt is optional). Mix and cook for 30 seconds.
5. Add the spinach and potatoes and mix well to coat with the spices.
6. Cover pan and simmer for 15-20 minutes. The dish should consist of a thick sauce coating the potatoes. If there is still too much moisture, remove the lid and let it dry out a little by cooking rapidly over a medium heat for a few minutes.
Vegetable oil, potato, onion, garlic, cumin, turmeric, coriander, chili powder, spinach, salt and lemon juice
Alu Saag (authentic, easy & delicious!)
http://www.bellaonline.com/articles/art2...
Ingredients:
1 lb. fresh spinach leaves, washed well (or frozen if you must)
2 cups 1/3"-dice potato (about 6 new potatoes)
4 fat cloves garlic
1/2 medium yellow onion
1/2 tsp. turmeric
1/2 tsp. salt, plus more as needed
1 tsp. garam masala
3 Tbsps. cream, plus more as needed
crushed red pepper to taste
serves 2 as main dish, 4-6 as a side
time 20-30 minutes
1. Wash the spinach leaves well and drain. Toss them in a pot along with a 1/2 cup of water. Heat on high for a few minutes, stirring, until the water starts to steam and the bottom leaves begin to wilt.
Give it a good stir, cover, lower heat, and cook for about 7 minutes, until just tender. Drain (don't worry about getting out all the water.) Puree until smooth in a blender or food processor.
2. Meanwhile, toss the diced potatoes in a pot with water to cover, and bring to a boil. Add a ? tsp. of salt. Cook the potatoes for about 10-15 minutes, until tender. Drain.
3. Cut off the root ends of the garlic cloves and lay cloves flat. Lightly pound with the side of your knife blade and peel off the papery skin. Finely mince up the garlic. Peel and finely mince the onion as well.
4. Heat up a couple tablespoons of olive oil in a good-sized sauté pan. Cook the garlic and onion over medium heat until soft and yummy-smelling. Stir in the turmeric and cook a minute or two more.
5. Toss in the spinach puree and potatoes and stir well. Add the cream, salt, garam masala and a sprinkling of crushed red pepper to taste.
Bring to a low bubble, and cook a few minutes more to let the flavors meld. If the mixture looks too dry, add a little more cream.
Enjoy!
SAG ALOO - The incredients are their in the name itself.
Sag = spinach, Aloo = potato
as the name suggests, its mainly spinach & potatoes along with spices thrown in to add taste to it.
It's made with palak, or spinach, and potatoes.
chop spinach, 1 medium onion, some green chillies, garlic buds, and cut one large potato in smaller, thiner cubes, which would fry and cook in the oil, instead of water, as spinch gives out it's moisture.
in a wok, heat oil, add some mustard, cumin seeds, after each one cracles. put a pinch of hing, or asphoetoeda, then add chopped onion, and stir.
now add potato, and fry till soft .
add spinach, and stir .
do not cover with the lid, otherwise it will become watery.
let cook for 10 mt.s
before adding onion to the oil, add garlic buds, and let the color change.
add salt as per taste.
you may also try a variation, by adding some besan, i.e. gram flour, to the spinach, while stiring, which will give it a thicker body.
garnish with shredded cheese, soaked and boiled groundnuts, tomato slices , with hot rotis.
curds goes well with this menu.
sag means fresh green vegetable, so try variations with methi, and use paneer, or mushrooms with it.
that tastes yummy !
call me when you would make it !
correctness,It's Non-profit and only for informational purposes.
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