How to make Aloo Saag-SK Khazana -

Potatoes cooked with fresh spinach and fenugreek leaves makes a wonderful combination

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Fresh spinach

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Aloo Saag-SK Khazana checkout Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana, Chutney Aloo-Cook Smart . You can also find more Main Course Vegetarian recipes like Goan Style Paneer Paneer Nazakat Salt and Vinegar Potatoes Doodh Nakhela Leelva

Aloo Saag-SK Khazana

Aloo Saag-SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Aloo Saag-SK Khazana Recipe

  • Medium potatoes peeled and cut into wedges 3

  • Fresh spinach shredded 1 medium b

  • Fresh fenugreek leaves (methi) leaves separated 1 medium b

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies slit 2-3

  • Garlic cloves crushed 6-8

  • Ginger finely chopped 1 teaspoon

  • Asafoetida (hing) 1/3 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Peanuts roasted and crushed 3 tablespoons

Method

Step 1

Heat oil in a non-stick pan. Add cumin seeds, green chillies, garlic and ginger, mix well and sauté fragrant.

Step 2

Add asafoetida and mix. Add potatoes and mix well. Add salt, mix, cover and cook till potatoes soften and are lightly browned.

Step 3

Add turmeric powder, chilli powder, peanuts, spinach and fenugreek leaves, mix well and cook till the leaves wilt.

Step 4

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.