Laal Saag Aalu (Spiced Amaranth Leaves and Potato) – Shack Saturdays

Laal Saag (Amaranth Leaves or Red Spinach) Aalu (Potato) brings back a lot of fond childhood memories. We used to have it with dal and steamed rice for lunch. Last evening, we brought Laal Saag from the Indian Supermarket here in Singapore. I decided to cook it for lunch today. Cooked with a lot of love and nostalgia, Laal Saag Aalu came extremely appetising. We had it with hot Chapatis and onion and cucumber salad. I made a slight twist to the traditional Laal Saag Aalu recipe today by adding fresh cream in the end. Give the recipe a try and relish the flavours of Laal Saag and Potatoes.

Here are the steps for you all;

Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Servings 2
Main Ingredients Laal Saag (Amaranth Leaves) and Aalu (Potatoes)
Course Main-course
Level Of Cooking Easy

Ingredients                                                                  

• Laal Saag (Amaranth Leaves)  250 grams (de-stemmed and rinsed)
• Potatoes  2 medium (skin peeled, diced and rinsed – keep the skin if you’re using baby potatoes with thin skin)
• Ginger  1/2 inch piece (chopped)
• Garlic  2 cloves (chopped)
• Onion  1 large (chopped)
• Green Chilli 1 small (chopped)
• Tomato  1 medium (chopped)
• Cumin Seeds  1/2 teaspoon
• Asafoetida (hing)  a pinch
• Turmeric Powder  1/2 teaspoon
• Red Chilli Powder  1/2 teaspoon
• Garam Masala  1/2 teaspoon
• Coriander Powder  1/2 teaspoon
• Dried Mango Powder (amchoor)  a pinch
• Cooking Oil  2 tablespoons
• Fresh Cream  1 tablespoon
• Salt  to taste

Method

Step 1
Heat oil in a pan (kadhai). Add cumin seeds and asafoetida (hing). Once the cumin seeds start crackling add the ginger and garlic. Add onion after a minute and keep stirring. Once the onion becomes golden brown (after about 5 minutes), add tomato and mix well. After 2 minutes add all the spices and salt and sauté for 4-5 minutes.
Step 2
Now add potatoes and sauté for 2-3 minutes. Then add the amaranth leaves/red spinach and mix well. Cover the pan with it’s lid. Simmer and cook for 15-20 minutes on low flame (timing may vary with the size of the potatoes and level of flame). At intervals, remove the lid, stir the veggies and then cover with the lid and continue to cook.

Step 3
Once the potatoes are cooked (soft),  add dried mango powder (amchoor), fresh cream and mix well. After 1 minute, give a taste check. Add salt if required. Serve hot with chapatis or plain parathas or as a side dish to dal–rice.

I would love to hear your feedback when you try this dish. Leave your comments and feedbacks in the Comment section below.

Have a fabulous weekend! 🙂
Anugya