ALOO SAAG

Aloo saag is a popular North Indian dish usually had with roti/naan or rice/pulao.  The preparation is some what similar to the palak paneer  recipe but is spicier than palak paneer.   Spinach is good in its nutritional values . It is high in iron, vitamins A and C and calcium.  Paneer is rich in calories so I prefer aloo saag to palak paneer. Some use pureed spinach and some others use chopped spinach. Use the fresh spinach rather than the canned one as it yields good color and enhances the taste. Here I used the pureed fresh spinach. Make any variations that suits your taste.
INGREDIENTS

• Potatoes                          2
• Palak(spinach)                  1 big bunch
• Sugar                                1 Tsp
• Ginger, garlic paste          1 Tsp
• green chilies                    2 (cut length wise)
• Jeera powder                   1 tsp
• Coriander powder            1 tsp
• Heavy cream                    3 Tsp
• Oil                                    1 Tsp
• Onion                               1 small( finely chopped)
• Salt                                   to taste
• Chilly powder                    1 tsp(optional)

PROCEDURE
Boil the potatoes until soft but firm. Peel them and cut into cubes and set aside. Now cook the palak in open pan with little water and 1 Tsp of sugar till it becomes soft(about 2 minutes) . cool it and  Grind to a fine paste. In a pan add the oil and when it is heated add the jeera, green chilies, ginger garlic paste and chopped onion. Fry for two minutes and add the jeera powder and coriander powder. When the mixture oozes out oil add the palak puree and stir. Cover the lid and cook for 5 minutes on a slow flame. Add the cut potatoes ,salt and chilly powder. Again stir and leave for few minutes . Finally add the heavy cream and serve.
TIPS

• Potatoes can be deep fried till golden brown and then added to palak puree.
• Heavy cream gives a silky texture to the gravy. Alternatively fresh curd - beaten smooth can be used.
• Sugar added to palak helps to retain its color and enhances the taste of the dish.