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

Written cooking instructions as a concept can be found far back into history, in truth as far back as the Egyptians, and possibly even further. Interesting though that maybe, these, old cook books were just very basic pictorial recipes for food preparation.

In fact, the oldest recipe found, according to academics is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated.

Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs were skilled in the use of a good variety of herbs, including some that we all recognise such as basil, fennel and dill.

Later on in the 1400s, people returning from the crusades brought us many foods and spices from the Middle-East, including rosemary and coriander. These new culinary innovations was responsible for an increase in cookery books, the majority of which are now in private cookery archives.

For the centuries that followed, the families of Europe competed with each other to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down popular recipes of the day.

The arrival of television gave us cooking programs and the demand for the spin-off recipe books.

Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading.

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We hope you enjoy this Aloo Saag recipe.

 


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