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 are able to track the history of written recipes way back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into starters, entrees and desserts, something we still use today. Additionally, he informs us how the ancient cooks made use of many different herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and dill. As we move on, there were a couple of recipe books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals on the tables of the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in books on cookery, many of which still exist in private cookery archives. During the next few centuries, the upper-class families of Wesstern Europe competed to serve the most extravagent banquests, and because of this cooks and their recipes were much in demand. However, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications were highly popular as a result of higher levels of literacy, more free time and having more disposable income. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Aloo Saag recipe.
