Saag Aloo

Saag Aloo is one of those dishes that always hits the spot! The combination of tender potatoes and spinach cooked in warm, fragrant spices is comforting, hearty, healthy, and seriously delicious. Saag Aloo is made with everyday ingredients and just a handful of spices! This dish combines soft, golden potatoes with vibrant spinach, all cooked together in a blend of spices that'll make your kitchen smell incredible. Pair it with your favorite naan or roti!

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course, Side Dish

Cuisine Indian

Servings

Calories 307 kcal

Ingredients

For the base

2 onions (see note 1)
2 tablespoons ghee/oil
1 cup broth (see note 2)

For the potatoes

1½ lb potatoes (see note 3)
1 tablespoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamon
1 teaspoon turmeric
2 tablespoon ghee/oil

For the spice mix

2 teaspoons ground coriander
1½ teaspoon ground fenugreek (see note 4)
1½ teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon ground cardamon
¼ teaspoon cayenne pepper (see note 5)

For the curry

1 inch piece of ginger
2 cloves garlic
3 tablespoons ghee/oil
1 tablespoon tomato paste/tomato puree
2 tablespoons water
1 cup frozen chopped spinach thawed (see note 6)

Instructions

Make the curry base

Peel and roughly chop the onions
2 onions
In a large pan, heat the ghee/oil until shimmering.
2 tablespoons ghee/oil
Add the onions and cook over medium heat until soft and golden in color. (About 10 minutes)
Transfer the onions and oil to a blender, add the broth, and puree until smooth.
1 cup broth

To cook the potatoes

Peel and chop the potatoes into bite size pieces and place in a saucepan. Sprinkle over the salt and spices.
1½ lb potatoes
1 tablespoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamon
1 teaspoon turmeric
Just cover the potatoes with water, and bring to a boil. Cook for 8-10 minutes until almost tender.
Drain well and let them steam dry
Place the ghee or oil into a frying pan and cook the potatoes over heigh heat until they are golden and crispy.
Drain on kitchen paper and set to one side.
2 tablespoon ghee/oil

To make the curry

Combine the spice mix ingredients in a small bowl and set to one side.
2 teaspoons ground coriander
1½ teaspoon ground fenugreek
1½ teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon ground cardamon
¼ teaspoon cayenne pepper
Peel and grate the ginger and garlic.
1 inch piece of ginger
2 cloves garlic
Heat the ghee/oil in a large pan (you can use the same pan you cooked the onions/potatoes in, no need to wash it)
3 tablespoons ghee/oil
Add the ginger and garlic and cook over low heat for 2 minutes.
Add the combined spices, tomato paste, and water. Then stir to combine.
1 tablespoon tomato paste/tomato puree
2 tablespoons water
Add in the onion base and cook over medium-high heat for 5-7 minutes until thick and darkened in color.
Add the fried potatoes and defrosted spinach (no need to drain) and stir to combine with the sauce. Simmer for a minute to allow everything to heat through.
1 cup frozen chopped spinach
Serve immediately.

Notes

You can use yellow or brown onions.
I use either chicken or vegetable broth, and I always use a low-sodium variety.
You can use a floury potato or a waxy potato. We prefer the slightly more floury white potatoes.
If you can't find ground fenugreek, you can replace it with ½ teaspoon of mustard powder or yellow mustard seeds.
The cayenne adds heat; as written, this is medium-mild curry; you can increase the cayenne to make it spicier.
If you want to use fresh spinach, use ½lb, remove any tough stems and finely chop. You will need to give it 3-4 minutes extra cooking time to allow it to wilt down fully.

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Nutrition

Nutrition is per serving

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