Saag Aloo
This traditional Indian side dish features tender potatoes cooked with vibrant spinach and a blend of aromatic spices. It's a comforting and flavorful accompaniment to any meal, naturally vegan and gluten-free.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 208 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpotato, peeled and cubed into 1-inch (2.5 cm) pieces
- 300 gspinach, washed and roughly chopped
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 15 gginger, grated
- 1 pcsgreen chili, finely chopped
- 1 tspcumin seed
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspgaram masala
- 2 tbspvegetable oil
- 120 mlwater
- 0.75 tspsalt
garnish
- 15 gfresh cilantro, chopped(optional)
Equipment
large pan · knife · cutting board
The method
Step by step
- 1
Heat vegetable oil in a large pan or pot over medium heat.
About 1 min
Cook’s note: Use a pan with a lid, as you'll need it later for simmering.
- 2
Add cumin seed and let them sizzle for about 30 seconds until fragrant.
- 3
Stir in yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
Cook’s note: Stir occasionally to prevent burning.
- 4
Add minced garlic, grated ginger, and green chili, cooking for another minute until aromatic.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Stir in turmeric powder, coriander powder, and salt, cooking for 30 seconds to toast the spices.
- 6
Add the cubed potato and toss to coat evenly with the spices.
About 1 min
- 7
Pour in water, bring to a simmer, then cover the pan and cook for 10-12 minutes, or until the potatoes are almost tender.
About 12 min
Cook’s note: Check the potatoes by piercing with a fork; they should be firm but yielding.
- 8
Uncover the pan, add the chopped spinach, and stir gently until it wilts down, which should take about 3-5 minutes.
About 4 min
Cook’s note: The spinach will reduce significantly in volume.
- 9
Stir in garam masala and cook for another minute.
About 1 min
- 10
Taste and adjust seasoning if necessary.
Cook’s note: Add more salt if needed.
- 11
Garnish with fresh cilantro before serving, if using.
Per serving
Nutrition
- Calories
- 207.7kcal
- Protein
- 5.8g
- Carbs
- 30.2g
- Fat
- 8g
- Fibre
- 5.8g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Saag Aloo in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the microwave until warmed through, adding a splash of water if it seems dry.
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