aloo saag

This delicious vegetable side dish, or sabji, originated in the Punjab region of Northern India.

Aloo means potato and saag means greens.

It’s a delicious way to preserve an abundance of summer and freezes well.

ALOO SAAG

You will need:

• 1 yellow onion, chopped

• 1 inch fresh ginger root, minced

• 3 cloves garlic, minced

• 2 tablespoons sunflower oil

• 2 tablespoons tomato paste

• 2 cups vegetable or chicken broth

• 1 teaspoon each: cumin and coriander

• 1 teaspoon garam masala

• 1/4 teaspoon turmeric

• 1/4 teaspoon fenugreek seeds

• salt to taste (about a teaspoon)

• 4 cups chopped chard, spinach, and/or collard greens

• 3 red potatoes (boiled and cubed)

Heat the oil in a deep saucepan. Add onions, garlic and ginger and saute on medium low heat for about 5 minutes.

Add tomato paste, spices and broth.

Add all the chopped greens and cook, covered, on medium low heat, for 15 minutes.

Meanwhile, chop to potatoes into cubes (no need to peel them if they are organic) and boil them in salted water for 10 minutes or until just barely fork tender.

Add the cooked potato cubes to the greens, stir to mix and let them cook for a couple of minutes in the sauce.

Serve warm with lentils and rice if you like.