Saag Aloo | Spinach and Potato Curry
This Spinach and Potato curry is a simple and flavorful Indian recipe that is Vegan and Gluten Free. It works great when served with rice or Indian flatbread.
Servings: 6 Servings
- 12 oz Spinach I used frozen spinach (about 5 cups of spinach if using fresh)
- 4 Potato boiled, peeled and cubed
- 1 Onion chopped
- 3 Tomatoes chopped
- 2 teaspoon Ginger and Garlic paste
- 2 tablespoon Kasoori methi / Dried fenugreek leaves
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder adjust based on your taste
- 1 teaspoon Dhania Jeera Powder / Cumin coriander powder
- 1 teaspoon Garam Masala
- To taste Salt
- 1 teaspoon Sugar
- 2 tablespoon Oil
Boil the potatoes until fork tender and peel them. Cube them into 1 inch pieces and keep it ready.
Heat oil in a pan and add the cumin seeds. When the seeds crackle, add the chopped onions and saute them until translucent.
Now add the ginger and garlic paste and fry for a minute more.
Add the chopped tomatoes along with the spice powders, salt and sugar and cook until the tomatoes are cooked and mushy. Crush the kasoori methi and add it to the onion-tomato mixture.
Add the frozen spinach at this point and mix well. Add about half a cup of water and cook for about 10 minutes in low heat. If using fresh spinach, clean the leaves, chop them and add it.
Add the cubed potatoes and mix well, taking care not to break the potatoes. Add more water if needed and cook for 5 more minutes.
Serve hot with rice or roti!
How to serve Aloo Saag?
Warm the dish - Saag aloo is best served hot or warm, so reheat it in the microwave or on the stovetop before serving.
Garnish it - Add some sliced onions or chopped green chilies on top of the dish for added flavor and visual appeal.
Serve with rice or bread - Saag aloo pairs well with Jeera rice or Indian bread like naan, roti, or paratha. Choose your preferred carb and serve it alongside the saag aloo.
Add yogurt or raita - Indian homemade yogurt or raita is a cooling side dish that compliments the spiciness of saag aloo. Serve a small bowl of yogurt or raita on the side.
Serve with other Indian dishes - Saag aloo is a versatile dish that goes well with other Indian dishes like dal or other subzis. Consider serving a variety of Indian dishes to create a complete meal.
Use fresh spinach leaves for the saag aloo recipe as they have a better texture and flavor compared to frozen spinach.
- Parboil the potatoes before adding them to the aloo saag recipe. This helps to cook the potatoes evenly and prevent them from becoming mushy.
- Add ginger, garlic, and green chilies to the saag aloo recipe for added flavor and aroma.
- Ghee is a clarified butter that adds a rich and nutty flavor to saag aloo. Use ghee instead of oil to get a different flavor.
- Cook the saag aloo on low heat for a longer time to develop the flavors and allow the spinach and potatoes to absorb the spices.
- Add a splash of cream or coconut milk to the saag aloo for a rich and creamy texture.
Calories: 193kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 1111mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6096IU | Vitamin C: 54mg | Calcium: 92mg | Iron: 3mg