Dive into the bold flavors of Sag Aloo with Cod. Juicy cod paired with roasted potatoes and a rich medley of spices creates a dish that’s both comforting and full of zest. A dash of lemon and a sprinkle of kimchi bring a surprising twist to every bite. Cozy up with this savory sensation that’s sure to become a favorite.
Wash and dice potatoes into medium-large chunks. Keep the skin on for extra nutrition.
Add diced potatoes to a pot of boiling water and parboil for 10 minutes.
Arrange parboiled potatoes on a baking tray and coat with 2 tablespoons of ghee, just a pinch of the 2 Tbsp. of Pluck All Purpose organ-based seasoning, and 1/2 teaspoon of pepper salt.
Let the potatoes roast for 15-20 minutes or until lightly brown and set aside.
To a large skillet or saucepan add crushed cumin seeds, mustard seeds, and fennel seeds and dry roast for 1 minute until fragrant.
Use the same skillet/pan and add a pat of ghee or butter, onions, garlic, ginger, chili pepper, turmeric, the other ½ teaspoon of pepper salt, remainder of the all-purpose seasoning, threefold blend savory powder and burdock root powder.
Cook the onion mixture for a few minutes with a little water.
Add tomatoes and continue to cook further until the tomatoes have fully softened and start to turn into a thick sauce.
Continue to add a small amount of filtered water in parts if the mixture sticks to the bottom of the skillet.
Keep the mixture simmering for 15 minutes or until the onions are fully soft.
When you’re satisfied with the taste and texture, add half of the spinach, and let it wilt. Add the rest of the spinach.
Cut the cod into small chunks and place on top of the wilted spinach.
Cover the skillet with a lid and steam the fish for approximately 10-12 minutes or until the fish is fully cooked. Add some lemon to the fish.
Serve with roasted potatoes and garnish with kimchi.
