Saag Aloo
User Reviews
0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
307 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Saag Aloo
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Saag Aloo is one of those dishes that always hits the spot! The combination of tender potatoes and spinach cooked in warm, fragrant spices is comforting, hearty, healthy, and seriously delicious. Saag Aloo is made with everyday ingredients and just a handful of spices! This dish combines soft, golden potatoes with vibrant spinach, all cooked together in a blend of spices that'll make your kitchen smell incredible. Pair it with your favorite naan or roti!
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Ingredients
For the base
- 2 onions (see note 1)
- 2 tablespoons ghee/oil
- 1 cup broth (see note 2)
For the potatoes
- 1½ lb potatoes (see note 3)
- 1 tablespoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamon
- 1 teaspoon Turmeric
- 2 tablespoon ghee/oil
For the spice mix
- 2 teaspoons ground coriander
- 1½ teaspoon ground fenugreek (see note 4)
- 1½ teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon Turmeric
- ¼ teaspoon ground cardamon
- ¼ teaspoon cayenne pepper (see note 5)
For the curry
- 1 inch piece of ginger
- 2 cloves garlic
- 3 tablespoons ghee/oil
- 1 tablespoon tomato paste/tomato puree
- 2 tablespoons water
- 1 cup frozen chopped spinach thawed (see note 6)
Instructions
Make the curry base
- Peel and roughly chop the onions2 onions
- In a large pan, heat the ghee/oil until shimmering.2 tablespoons ghee/oil
- Add the onions and cook over medium heat until soft and golden in color. (About 10 minutes)
- Transfer the onions and oil to a blender, add the broth, and puree until smooth.1 cup / 240 ml broth
To cook the potatoes
- Peel and chop the potatoes into bite size pieces and place in a saucepan. Sprinkle over the salt and spices.1½ lb / 680 g potatoes1 tbsp salt½ tsp ground cumin½ tsp ground coriander½ tsp ground cardamon1 tsp turmeric
- Just cover the potatoes with water, and bring to a boil. Cook for 8-10 minutes until almost tender. Drain well and let them steam dry
- Place the ghee or oil into a frying pan and cook the potatoes over heigh heat until they are golden and crispy. Drain on kitchen paper and set to one side.2 tbsp ghee/oil
To make the curry
- Combine the spice mix ingredients in a small bowl and set to one side.2 teaspoons ground coriander1½ teaspoon ground fenugreek1½ teaspoon garam masala1 teaspoon ground cumin½ teaspoon sweet paprika½ teaspoon salt½ teaspoon turmeric¼ teaspoon ground cardamon¼ teaspoon cayenne pepper
- Peel and grate the ginger and garlic.1 inch / 2.5 cm piece of ginger2 cloves garlic
- Heat the ghee/oil in a large pan (you can use the same pan you cooked the onions/potatoes in, no need to wash it)3 tablespoons ghee/oil
- Add the ginger and garlic and cook over low heat for 2 minutes.
- Add the combined spices, tomato paste, and water. Then stir to combine.1 tablespoon tomato paste/tomato puree2 tablespoons water
- Add in the onion base and cook over medium-high heat for 5-7 minutes until thick and darkened in color.
- Add the fried potatoes and defrosted spinach (no need to drain) and stir to combine with the sauce. Simmer for a minute to allow everything to heat through.1 cup / 150 g frozen chopped spinach
- Serve immediately.
Notes
- You can use yellow or brown onions.
- I use either chicken or vegetable broth, and I always use a low-sodium variety.
- You can use a floury potato or a waxy potato. We prefer the slightly more floury white potatoes.
- If you can't find ground fenugreek, you can replace it with ½ teaspoon of mustard powder or yellow mustard seeds.
- The cayenne adds heat; as written, this is medium-mild curry; you can increase the cayenne to make it spicier.
- If you want to use fresh spinach, use ½lb, remove any tough stems and finely chop. You will need to give it 3-4 minutes extra cooking time to allow it to wilt down fully.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
11g
(4%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
726mg
(30%)
Potassium
607mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4946IU
(99%)
Vitamin C
8mg
(9%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 726mg | 30% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4946IU | 99% |
| Vitamin C | 8mg | 9% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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