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Aaloo Poi Saag
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Contributed by:
Radha
Prasad, Housewife
Patna |
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Ingredients
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Aaloo (potato) - 2 (medium size)
Poi Saag (Basella) - 500 gm
Tomato - 1 (chopped) (optional)
Red Chilli Powder - 1 tsp
Haldi Powder - 1/2 tsp
Panch Phoren* - 1 tsp
Garlic Paste - 1 tsp
Mustard Paste - 1 tbsp
Mustard Oil - 3 tbsp
Salt To Taste |
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Method of Preparation
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1. Wash and chop finely poi (poye) saag leaves and
soft stems.
2. Peel and chop aaloo.
3. Heat oil in a kedahi. Add panch phoren and stir till the phoren
crackles.
4. Add garlic paste and fry for 2 minutes.
5. Add saag, aaloo and salt. Cook for about 5 minutes.
6. Add haldi powder, chilli powder and mustard paste.
7. Fry and allow to cook on low fire till dry and aaloo is done. |
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Notes & Tips
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*Panch Phoren is a mixture of saunf, sarso, methi,
mangaraila, and ajwain in equal proportion. |
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Bihari Food and Recipe