Description
Saag Aloo is a flavorful Indian spinach and potato curry where tender baby potatoes are cooked with aromatic spices and fresh greens. This wholesome vegetarian dish combines lightly pan-fried potatoes and onions with a spiced tomato and spinach sauce, creating a comforting and healthy meal served best with basmati rice, naan, and yogurt or raita.
Ingredients
Potatoes and Onions
- 1-1½ lb baby potatoes, sliced in half
- 3 tablespoons olive oil or any vegetable oil, divided
- 1 red onion, peeled and sliced
Spices and Aromatics
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds (optional)
- 1 teaspoon ground coriander (optional)
- 2 heaping teaspoons medium curry powder
- 1¼ inch piece fresh ginger, peeled and grated or ½ tsp ground ginger
- 1-2 green or red chilis, roughly chopped or ¼ tsp chili flakes
- 2 large cloves of garlic, peeled and finely chopped
Vegetables and Garnish
- One 14 oz can of finely chopped tomatoes, or two large tomatoes grated
- 4 cups chopped spinach or kale, or chard or any greens you like
- 1 teaspoon garam masala
- Salt and pepper to taste
To Serve
- Freshly cooked basmati rice
- Warm naan
- Yogurt or raita
- Chopped cilantro
Instructions
- Prepare the potatoes: Cut the baby potatoes in half and cover them with salted water in a pot. Boil until just tender, approximately 8-10 minutes. Drain and let cool while prepping other ingredients. Alternatively, steaming the potatoes is also suitable.
- Pan-fry potatoes and onions: Heat 2 tablespoons of oil in a large skillet or frying pan over medium to medium-high heat. Add sliced red onions and the boiled potatoes, frying for 5-7 minutes until lightly golden. Remove and set aside in a bowl.
- Toast spices and add aromatics: Add remaining 1 tablespoon oil to the pan, reduce heat slightly. Add cumin seeds and optional mustard seeds; toast for a few seconds until fragrant. Stir in curry powder and optional ground coriander, followed by grated fresh or ground ginger and chopped chilies. Stir for a few seconds to combine.
- Sauté garlic and cook tomatoes: Add chopped garlic, frying for about 30 seconds. Then add canned or fresh grated tomatoes. Cook down for 10-15 minutes, stirring occasionally, until the sauce thickens and reduces.
- Add greens and combine ingredients: Stir in the chopped spinach (or chosen greens) and allow to wilt in the sauce. Return the pan-fried potatoes and onions to the pan, season with salt and pepper, and sprinkle garam masala over the mixture. Cook together for another 5-10 minutes to allow flavors to meld and potatoes to absorb spices.
- Serve: Serve the Saag Aloo hot alongside freshly cooked basmati rice, warm naan bread, and a side of yogurt or raita. Garnish with chopped cilantro if desired.
- Storage: Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Notes
- You can steam the potatoes instead of boiling for a slightly different texture.
- Adjust the type and amount of chili to control the heat level according to preference.
- Any leafy green like kale or chard can be substituted for spinach.
- Serve with naan and raita to balance the spices and add creaminess to the meal.
- For a vegan option, ensure the yogurt or raita is plant-based.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
