Saag Aloo Recipe
A delicious saag aloo recipe made with tender potatoes and leafy greens in warm Indian spices. This easy vegan dish is ready in 45 minutes.
Servings: 4 people
Ingredients
- 1.5 lb yukon golden potatoes
- 8 oz fresh baby spinach, or any seasonal leafy greens
- 2 tablespoons neutral-flavored oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida, hing
- 1 cup yellow onion, finely diced
- 5 cloves garlic, minced
- 1 inch ginger, minced
- 1 teaspoon green chilli, minced
- ½ teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon amchur powder
- ½ teaspoon kashmiri chili powder
- 1 teaspoon garam masala
- ½ cup canned crushed tomatoes or 3 roma tomatoes, diced
- 1 teaspoons salt + more for boiling potatoes
- 1 tablespoon kasoori methi, (dried fenugreek leaves)
- 1 teaspoon lemon
- 1 teaspoon sugar
- 1 handful cilantro, finely chopped
- ½ cup water, plus more, if needed
Instructions
Boil the Potatoes.
- Peel the potatoes and dice them into larger chunks (about 1 inch). Place them in a pot of boiling water, then add a pinch of ground turmeric and a generous amount of salt (it should be salty like seawater). Cover and boil them until they are about 80-90% done (about 7-8 minutes). A knife should easily pierce through the potato while retaining some firmness. Drain the potatoes and set aside.
- While the potatoes are boiling, wash your spinach (if you're not using baby spinach, remove stems and keep only the leaves), roughly chop the spinach, chop your onions, and mince your garlic, ginger, and green chili.
Temper seeds.
- Heat a large pan over medium-high heat with oil. Once hot, add mustard and cumin seeds. Quickly reduce the heat. Once the seeds start popping, add the asafetida, and give it a quick stir.
Make the Base.
- Add the onions to the pan with a pinch of salt. Cook for 5-7 minutes until golden browned and softened, stirring occasionally. If the onions start to stick, add a splash of water to deglaze the pan.
Add the Spices.
- Add the garlic, ginger, and green chili to the onions and cook for 1 minute, stirring frequently.
- Lower the heat to medium-low and add the turmeric, coriander, amchur, kashmiri chili, and garam masala. Stir constantly for about 30 seconds.
- Add the crushed tomatoes and salt, and cook for 5 minutes, or until the mixture thickens into a base (you will see the oil separating). Crumble the kasoori methi in and stir. Add 1-2 tablespoons of water to deglaze the pan.
Combine.
- Add in the boiled potatoes and give it a stir. Add in the spinach a little bit at a time. As it wilts, add more. Let the aloo saag cook for about 5 minutes, then add lemon juice and sugar, mix well. Top with chopped cilantro and serve warm.
Notes
- To make the dish less spicy, omit the green chili and the Kashmiri red chili.
- To make it spicier, add more red chili or green chilies to the dish. Serrano peppers are spicier and work well with the dish.
- To make this dish gluten-free, omit the asafetida.
Nutrition Info
Calories: 262kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 695mg | Potassium: 1244mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5501IU | Vitamin C: 57mg | Calcium: 121mg | Iron: 4mg
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