Introduction: Saag Aloo is a beloved North Indian dish that combines tender potatoes with spiced, sautéed spinach, creating a hearty, nutritious meal. This vegetarian recipe is perfect for anyone looking to enjoy a flavorful and healthy dish. It’s quick to prepare and can be served with roti, naan, or rice for a fulfilling meal.
Ingredients:
- For the curry:
- 3 large potatoes, peeled and diced
- 4 cups spinach (you can use fresh or frozen)
- 1 large onion, finely chopped
- 2 tomatoes, chopped (or 2 tbsp tomato paste)
- 1 green chili (optional, for heat)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil (vegetable or mustard oil)
- Water as needed
For Garnish:
- Fresh cilantro leaves, chopped
- A squeeze of lemon juice (optional)
Instructions:
- Prep the Spinach:
- If you’re using fresh spinach, wash it thoroughly to remove any dirt or grit. Blanch the spinach by boiling water in a pot and adding the spinach for 2-3 minutes, until wilted. Drain the water and immediately transfer the spinach to cold water to stop the cooking process. Blend the spinach into a smooth puree. If using frozen spinach, simply thaw it and blend.
- Cook the Potatoes:
- Heat oil in a large pan over medium heat. Add the diced potatoes and cook them for about 8-10 minutes, stirring occasionally until they start to turn golden. Remove the potatoes from the pan and set them aside.
- Sauté the Spices:
- In the same pan, add cumin seeds and mustard seeds. Allow them to splutter for a few seconds. Then add the chopped onion, and sauté until golden brown, about 5-6 minutes.
- Add the minced garlic, ginger, and green chili (if using), and cook for another 2 minutes until fragrant.
- Cook the Tomatoes:
- Add the chopped tomatoes (or tomato paste) to the pan. Cook until the tomatoes soften and the oil starts separating from the mixture. You can also add a splash of water if the mixture gets too dry.
- Combine with Spinach:
- Add the blended spinach to the pan along with turmeric powder, red chili powder, and salt. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
- Add the Potatoes:
- Return the cooked potatoes to the pan. Mix well to coat the potatoes in the spinach mixture. Add a little water to reach your desired consistency (some prefer a thicker curry, others a more saucy texture). Cover and cook for 10-15 minutes, allowing the potatoes to absorb the flavors and become tender.
- Finishing Touches:
- Once the potatoes are soft and the curry is well-cooked, add garam masala and stir to combine. Taste and adjust salt and spice levels if needed.
- Garnish and Serve:
- Garnish the Saag Aloo with freshly chopped cilantro leaves and a squeeze of lemon juice for extra brightness. Serve hot with roti, naan, or steamed rice.
Pro Tips:
- Spinach Variety: You can use mustard greens or other leafy greens in place of spinach for a slightly different flavor.
- For Extra Richness: Add a tablespoon of ghee at the end for extra flavor and richness.
- Adjust Spice Level: If you prefer a milder dish, reduce the amount of green chili or red chili powder.
Conclusion: Saag Aloo is a comforting, nutritious, and easy-to-make dish that’s perfect for a cozy meal. Whether you’re new to Indian cooking or a seasoned chef, this dish will surely impress with its delicious flavors. Enjoy this healthy combination of potatoes and greens any day of the week!
