Aloo Saag Recipe


Ingredients

4 tbsp oil
1 each onion, chopped
4 each curry leaves
6 each fenugreek seeds
1/4 tsp kalonji
2 each tomatoes, sliced
1 tsp garlic pulp
1 tsp chili powder
1 1/2 tsp coriander
1 tsp salt
1 1/2 tsp mango powder
6 each potatoes
9 oz frozen spinach
1/4 pt water
2 each red chiles, sliced
2 tbsp cilantro, chopped
10 each pieces ginger, shredded


Directions

Heat oil & saute the onion, curry leaves, fenugreek & kalonji until
they hae changed colour. Reduce teh heat to medium & add the
tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the
potatoes. Continue to stir-fry for 5 minutes.

Add water, cover & cook over a low heat for 10 to 15 minutes. When the
potatoes are cooked through, add the red chiles & the cilantro. Mix
thoroughly & transfer to a serving dish. Garnish with the shredded
ginger & serve with chapatis.

Shehzad Husain, "Vegetarian Indian Cookery"


Servings: 4 servings

 

 

Aloo Saag Recipe brought to you by Recipe Ideas


Categories: Asian; Indian


The History of Recipes

We can track the history of meal recipes far back into antiquity, in fact as far back as ancient Egypt, and possibly even further. In practice though, mostly, these ancient cook books were just primitive pictorial instructions for preparing meals.

Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by his fellow Romans. He describes how the meals were divided into appetizers, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans used a good variety of spices and herbs, including a few you will know such as basil, rue and parsley.

For the centuries that followed, the powerful and wealthy houses strove to offer the most exotic meals, and because of this cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down the recipes that were being prepared for the better households.

By the time we get to the 20th century, cook books are greatly in demand mostly as a result of higher levels of literacy, more free time and having more money.

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We hope you enjoy this Aloo Saag recipe.

 


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