Saag Aloo (Spinach Potato Curry)
Saag Aloo, a curry featuring tender potatoes and earthy greens, comes together quickly in a single pot. This makes it a weeknight dinner lifesaver!
Servings: 4
Calories: 268kcal
Ingredients
- 1½ lb potatoes peeled and cubed Russet potatoes
- 3 tablespoon oil or ghee
- 2 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 large onion peeled and chopped
- 3 cloves garlic minced
- ½ teaspoon red chili pepper flakes
- 1 teaspoon turmeric ground
- 1½ teaspoon garam masala
- ¼ teaspoon fenugreek ground
- ½ teaspoon salt
- 1 tablespoon tomato paste
- ¾ cup vegetable stock or bullion in water
- 4 cups spinach fresh, packed
- cilantro fresh, chopped for garnish
Instructions
- Add peeled, cubed potatoes to a pot of salted water and cook until partially softened. Drain water off and set to the side.1½ lb potatoes
- Sauté the spices in the oil in a medium high sauce pan until lightly browned and fragrant.3 tablespoon oil, 2 teaspoon cumin seeds, 1 teaspoon mustard seeds
- Add the chopped onions and minced garlic and cook until tender and transparent.1 large onion, 3 cloves garlic
- Add the red chili pepper flakes, turmeric, garam masala, ground fenugreek, salt, and tomato paste. Mix mix over medium heat until fragrant, stirring constant so that the paste mixture does not burn.½ teaspoon red chili pepper flakes, 1 teaspoon turmeric, 1½ teaspoon garam masala, ¼ teaspoon fenugreek, 1 tablespoon tomato paste, ½ teaspoon salt
- Add the partially cooked potatoes to the skillet of spice and onion paste. Pour in the broth and gently mix to coat the potatoes while bringing to a simmer.¾ cup vegetable stock
- Add the spinach (or other greens) and cover while on medium low until spinach is wilted. Gently fold in the wilted green and continue to simmer until the potatoes are fork tender. Serve immediately with fresh chopped cilantro or parsley as garnish.4 cups spinach, cilantro
Notes
- Spinach cooks quickly. Add it towards the end of the simmering process to maintain its vibrant green color and texture.
- Vegetable broth adds depth of flavor to the curry. If unavailable, use water and add a teaspoon of vegetable bouillon paste.
- Mashing a few potatoes while simmering helps thicken the curry slightly and creates a creamier texture.
- Saag Aloo can be enjoyed as a soupy curry or a thicker stew. Add more water or broth for a thinner consistency, or simmer for a longer time to thicken the sauce.
Nutrition
Calories: 268kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 541mg | Potassium: 1031mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3060IU | Vitamin C: 47mg | Calcium: 78mg | Iron: 3mg
