It’s not hard at all. If you are used to cooking in the Indian restaurant style that’s all over this blog it should be snap for you. If you are new to Indian restaurant style jump in. Once you get the hang of it you can make anything.
Saag aloo doesn’t have to be made with spinach
I know it seems that everyone makes it with spinach. I’m no different. I’ve used spinach in this saag aloo. But saag refers to a number of leafy greens. It can mean spinach, or collard greens or mustard greens. Fresh methi leaves count too. The word for spinach in Hindi is palak. So this dish is technically palak aloo. But I’m calling it saag aloo. And saying you can use whatever leafy green you want. Mustard greens is next for me. Can’t wait to try that.
Bengali style saag aloo
There’s lots of potatoes in Bengali cooking. This is a potato curry. So Bengali spicing works well. Mustard seed. Panch phoran. Potatoes. That’s a perfect match. Panch phoran is Bengali five spice. It is a mix of cumin, brown mustard seed, fenugreek seed, nigella and fennel seed. It adds a distinct flavour to everything you add it to. I grew up on it. So I love it. If you can’t get it don’t worry. Not the end of the world. Leaving it out just moves this saag aloo into North Indian territory. Still great. Just a bit different.
Prep your potatoes
Making curries with potatoes can be tricky. Cook them too much and you get mashed potato curry. Not bad in a strange way. But probably not what you are looking for. There’s a simple trick to help here. You parboil the potatoes with salt and turmeric. That gives them a nice colour and gets them creamy inside. Then you fry them up in some oil and whole spices. That firms them up. They get a little skin on the outside to help them stay together. Makes them crazy tasty too. Double shot of goodness here.
Indian restaurant cooking
This is a little different from homestyle Indian cooking. It goes fast. It’s not that dreamy all day braised dish you are probably used to. So there are tricks and techniques you need to know. Don’t worry. Just read this primer on Indian restaurant cooking. Watch the video. You’ll be an expert after that. Do your prep. Be ready with your ingredients. That’s how they do it in restaurants. Organized. This is about as good as it gets. Vegetarian curry so good you won’t miss the meat. Saag aloo, a nice dal and rice or flat bread. That’s good living. Or serve it up along side your favourite curry. As a vegetable dish. That works too. If you like potatoes. And spinach. And curry. Then this is a dish for you.
