Aloo Saag

Aloo Saag has always been one of my favorites.I remember eating this recipe at a very few outlets in Chennai.I learnt this to make this recipe from a relative of mine.I love the flavor of Ajwain in this along Coriander and lemon. This recipe is the best when eaten with Poori. :)

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• 2-3 Medium sized Potatoes
• 2 Medium sized Tomatoes,finely chopped
• 1 Big Onion,finely chopped
• 3-4 tbsp Besan (Channa Dal Flour)
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 1/2 tsp Garam Masala
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Jeera(Cumin) Seeds
• 1/2 tsp Mustard Seeds
• 1/2 tsp Split Urad Dal
• 1/2 tsp Ajwain (Oregano) seeds
• Asafoetida, a pinch
• 3 tsp Oil
• Finely chopped Coriander leaves for garnish
• Curry Leaves - 4 to 5
• Lemon - 1
• Salt to taste

Preparation:

1. Boil the Potatoes , Peel the skin and mash them.
2. In a kadai, heat 3 tsp of Oil, Add Mustard seeds and allow it to splutter.
3. Now add Chopped green chilies, Asafoetida,Curry Leaves,Urad Dal, Ajwain and Jeera in that order.To this add the chopped onions ,  turmeric powder and Garlic paste(optional). Fry till the Onions are golden brown in color.
4. To this add the chopped tomatoes and a little salt and allow it to cook.
5. Now add the mashed potatoes and mix well.
6. In a cup of water, add the besan flour and mix well to remove lumps.Add this to the mixture in the kadai and stir continuously to avoid lumps.
7. Add the Red Chilli powder and Garam masala powder to this mixture and allow it to boil. Add more water if the saag is too thick.
8. Once the dal is cooked, add the garam masala,chilli powder and salt to taste.You can alter the consistency of the Dal by adding water.
9. Allow the saag to boil well until the raw smell of besan flour disappears.Adjust salt accordingly.
10. Garnish with chopped coriander leaves and top it up with a dash of lemon.Serve Hot with Pooris

Chef's Tip - Make sure to add Ajwain in this recipe, which adds a unique flavour.