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.
Ingredients
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.