Saag Aloo

As a foody (yes, with a “y”), I’m not limited to one type of food. I’ve been exploring diverse food cultures for decades and my curiosity won’t stop anytime soon. It’s been a passion that brought me to try new and exotic dishes from around the world 🌍.
 
Pakistani and Indian cuisines are among my top five favorites 💖. Both have aromatic and complex flavor profiles. These cultures are not afraid to season their food with a range of ingredients, spices, and herbs. It can be anything from vegetarian dishes to meats.
 
A fragrant dish that we enjoy is Saag Aloo! This comforting vegetarian recipe is simply lovely. With potatoes and spinach along with a wide range of seasonings, it has a nice earthy and savory aroma with slight tangy notes from the tomatoes and lemon juice 🍋!
 
I use Yukon Gold potatoes 🥔 because they hold their shape without falling apart. I highly suggest staying away from russets which can turn into mash. When boiling potatoes, I cook them until just fork-tender, 10 to 12 minutes at most.
 
Traditionally, there are chili peppers in a Saag Aloo. Recently, I’ve been experiencing some heartburn so I’ve been cutting back on the “heat” 🔥, but I still incorporate some cayenne pepper. If you want to add some peppers when sautéing the onions, go ahead. I recommend using serrano, jalapeño, or bird’s eye chilies.
 
It’s very easy to get distracted, especially when I’m filming…
In the video, I add my well-drained cooked potatoes to the mixture followed by the baby spinach leaves. THAT’S WRONG! The spinach 🍃 has to go in the mixture first, and after being wilted, then the potatoes go in. I could’ve redone the video but it takes time so I’m sure you can adjust this step.
 
Considered a part of the culinary heritage of both nations (Pakistan and India), Saag Aloo is a classic Punjabi dish! The combination of iron-rich spinach, potatoes and herbs/spices offers a nutritious meal on its own but can also be enjoyed as a side. I like it as is and serve it with naan, roti, or rice 🍚.
Bon Appétit!🍽
NOTE: A similar healthy dish you should also try is this one… Aloo Gobi.
 
Check out these other delicious Pakistani and Indian recipes… 😀
– Samosas
– Lamb Keema
– Bunny Chow
– Slow Cooker Beef Curry
– Chicken Chapli Kebab
– Mango Chutney
– Pork Vindaloo
– Indian Basmati with Dry Fruits
– Indian Butter Chicken
– Kashmiri Chai Tea • Pink Tea
and for even more International recipes 🌍, click on this link… Recipe Category • International
 

 
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Saag Aloo

Flavorful and healthy, this Saag Aloo is a comforting vegetarian dish which is a nice meal on its own but can also be used as a side.

4.75 from 8 votes

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Servings 4

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Passive Time 0 minutes mins

Ingredients

  

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POTATOES (ALOO)

• 1 1/2 lbs. Yukon Gold potatoes, scrubbed, washed and cut into 1 1/2-inch to 2-inch pieces
• coarse sea salt

SAAG

• 1 1/2 tbsp. ghee Footnote
• 1 1/2 tbsp. canola oil tips & tricks
• 2 tsp. cumin seeds
• 1 tsp. yellow mustard seeds
• 1 cup yellow onions, chopped
• ground Himalayan pink salt, to taste
• 2 tbsp. ginger, minced
• 3 large cloves garlic, pressed
• 1 tbsp. tomato paste tips & tricks
• 1 tbsp. curry powder
• 1 tsp. ground coriander
• 1/4 tsp. ground turmeric
• 1/4 tsp. cayenne pepper, or to taste
• freshly ground mixed peppercorns, to taste
• 1 can (15 oz.) diced tomatoes
• 4 cups baby spinach leaves, packed
• 1 tsp. garam masala
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1 tbsp. fresh chopped cilantro, for garnish

Directions

 

POTATOES (ALOO)

• In a large pot filled with salty, cold water, add potato pieces and bring to a boil. Cook for 10 to 12 minutes or until just fork-tender. Drain and set aside.

SAAG

• In a large skillet over medium-high heat, add ghee and oil. When hot, add cumin seeds and mustard seeds; sauté for 1 minute.
• Reduce heat to medium and add onions; season with salt. Sauté for 5 minutes.
• Add garlic and ginger; sauté for 1 minute.
• Add tomato paste and stir to coat.
• Add curry powder, ground coriander, ground turmeric, cayenne pepper, and mixed peppercorns; mix well.
• Add diced tomatoes and bring to a simmer; cook for 5 minutes.
• Working in batches, add a handful of baby spinach and stir to wilt before adding more.
• Add cooked potatoes and toss to coat.
• Add garam masala and lemon juice; stir well.
• Spoon in warm bowls and garnish with cilantro. Serve with basmati, naan bread or roti, and yogurt.

Notes

Footnote: For a vegan version, omit ghee and substitute oil.

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