The Lemon Fool

Here is a simple classic curry dish, saag aloo, potatoes and spinach:

https://www.youtube.com/watch?v=9FASPKa5ZE8

excellent...and make it in the slow cooker with enough to fill
then freeze into meal/bowl or whatever size portions you want in the future

GeoffF100 wrote:
Here is a simple classic curry dish, saag aloo, potatoes and spinach:

https://www.youtube.com/watch?v=9FASPKa5ZE8

The related ingredients and simple instructions for the above Saag Aloo video can be found here -

https://www.foodover50.com/fo5o_recipes/saag-aloo/

Cheers,

Itsallaguess

I do like a saag aloo but I more often make chana aloo for the extra protein. I also keep frozen spinach in the freezer and find it really useful for either dish.

John

Saag Aloo loo loo,
Sweat the spinach, chop onion.
Saag Aloo loo loo,
Sautee tatties, grind cumin,
Add garlic, onion, chilli and ground mustard seed,
Simmer for, 15 min, serve with a hula melody

Fiver for anyone who stops humming this by tea time

redsturgeon wrote:I do like a saag aloo but I more often make chana aloo for the extra protein. I also keep frozen spinach in the freezer and find it really useful for either dish.

Another vote for chana aloo. It is too easy to overcook spinach and lose the nutrients.

Lootman wrote:

redsturgeon wrote:I do like a saag aloo but I more often make chana aloo for the extra protein. I also keep frozen spinach in the freezer and find it really useful for either dish.

Another vote for chana aloo. It is too easy to overcook spinach and lose the nutrients.

If you are cooking spinach in a curry, the nutrients are retained in the sauce and are not lost. If you boil up spinach and throw away the water you will lose vitamin C.

John

redsturgeon wrote:

Lootman wrote:

I always keep amd freeze all water from vegetable cooking..then use it to cook rice or pasta in
there must be goodness in the veg water
isnt that how they get veg stock cubes?

Off on a tangent...

https://www.telegraph.co.uk/world-news/ ... e-spinach/

"Dozens of Australian shoppers were left hallucinating after their tubs of baby spinach were contaminated by a weed with apparent psychoactive properties."

"The patients that have been quite unwell have been to the point of marked hallucinations where they are seeing things that aren’t there”

monabri wrote:Off on a tangent...

https://www.telegraph.co.uk/world-news/ ... e-spinach/

"Dozens of Australian shoppers were left hallucinating after their tubs of baby spinach were contaminated by a weed with apparent psychoactive properties."

"The patients that have been quite unwell have been to the point of marked hallucinations where they are seeing things that aren’t there”

Where can I get some?

redsturgeon wrote:

Lootman wrote: Another vote for chana aloo. It is too easy to overcook spinach and lose the nutrients.

If you are cooking spinach in a curry, the nutrients are retained in the sauce and are not lost. If you boil up spinach and throw away the water you will lose vitamin C.

Spinach is high in oxalate which promotes kidney stones. "Kidney Stones and Spinach, Chard, and Beet Greens: Don’t Eat Too Much":

https://nutritionfacts.org/video/kidney ... -too-much/

If you boil the spinach and throw away the water, you lose half the oxalate.

We like saag as well. Between May and October we use rainbow chard from the garden, same thing. I discovered this super recipe on Sanjeev Kapoor a while ago if you like animal protein, (eggs). 4 portions with naan or rice.

https://www.sanjeevkapoor.com/Recipe/An ... dFood.html
"Besan" is chick pea flour.

When using chard as spinach, I strip the leaves from the stalks and use those for another dish or slice them small and cook before adding the shredded chard. To "plain" cook spinach, I use only a dessert spoon or so of water to start it off, a knob of butter, some nutmeg and a very small pinch of salt. Cover with a tight fitting lid and start off slow, stir it up after couple of minutes to make sure it is not catching. When cooked to your satifaction, i. e. wilted will only take a few minutes if that, then drain the liquid, reduce it to nothing and add it back to the cooked spinach. At least, that is what I do at home.

john