Saag Aloo
User Reviews
5
Saag Aloo
Description
This Saag Aloo recipe centers on Yukon Gold potatoes roasted to develop browned spots and a tender texture without becoming too soft. The potatoes are joined by a masala made from sautéed whole cumin and mustard seeds, onion, garlic, ginger, and a blend of ground spices including turmeric, coriander, and Kashmiri chili powder. Tomato paste and chopped tomatoes introduce tang and body to the sauce. Baby spinach is stirred in toward the end, wilting gently into the spiced mixture, while fenugreek leaves offer a distinctive herbal note.
The combination results in a dish with varied textures: the crisp edges and soft centers of roasted potatoes paired with the tender leafy spinach and rich, aromatic sauce. This dish works well as a flavorful side or a vegetarian main course when served with bread or rice.
The recipe suggests multitasking by prepping vegetables and spices while potatoes roast. Asafoetida adds traditional pungency but can be omitted. Adjust level of chili heat by varying serrano pepper quantity. Fenugreek leaves provide unique flavor but can be substituted with extra garam masala if unavailable.
Ingredients
Potatoes (Aloo)
- 1 ½ pounds Yukon Gold potatoes 680g
- 3 ½ to 4 tablespoons neutral-flavored oil divided, of choice
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Masala
- 2 teaspoons cumin seeds
- 1 ½ teaspoons black mustard seeds or brown mustard seeds
- ¼ teaspoon asafetida (AKA hing) (optional, see Note 2)
- 1 onion finely diced, medium-large, yellow
- 5 garlic grated or minced, cloves
- 1 inch ginger grated or minced, piece
- ½ Serrano pepper finely chopped (see Note 3
- 1 tablespoon tomato paste
- ½ teaspoon Turmeric ground
- 2 teaspoons ground coriander
- 1 teaspoon amchur (optional, see Note 2)
- ½ to 1 teaspoon kashmiri chili powder see Note 2, or mild Indian chili powder
- black pepper freshly cracked, to taste
- ½ pound Roma tomatoes finely chopped, or plum, 225g
- 1 ½ teaspoons kosher salt plus more to season
- 1 tablespoon fenugreek leaves (optional, see Note 4)
- 10 ounces baby spinach 285g
- 1 teaspoon garam masala
- ½ to 1 tablespoon lemon juice freshly squeezed
- 1 cilantro chopped, big handful, ~12g
Instructions
- Preheat the oven to 425ºF/220ºC. Arrange a rack in the middle of the oven. Scrub the potatoes (I don’t peel). Slice into 1-inch (2.5 cm) chunks.
- Transfer potatoes to a parchment paper-lined sheet pan. Drizzle with oil (1 to 1 ½ tablespoons) and season with ½ teaspoon kosher salt and pepper to taste. Spread out in a single layer (if they overlap on top of each other, use two sheet pans).
- Roast for 20 to 25 minutes without flipping, or until browned in spots and tender but not super soft.
- Meanwhile, make the masala. Keep a small bowl of water near the stove. Grab a flat-ended spatula.
- Heat a large, deep sauté pan or Dutch oven over medium-high heat with the remaining 2 ½ TBSP oil. Once shimmering, add cumin seeds and mustard seeds; shake the pan back and forth or stir frequently. Once they start popping (30 to 60 seconds), add the asafetida if using, and stir constantly for 10 seconds (it will smell funky!).
- Reduce the heat to medium and add the onions. Season with a pinch of salt, and cook until golden browned and softened, about 10 minutes, stirring occasionally. Add a splash of water as needed to deglaze.a. While the onions cook, chop the baby spinach.
- To the onions, add the garlic, ginger, green chile, and tomato paste. Cook for 1 to 2 minutes, stirring very frequently. Add the turmeric, coriander, amchur if using, chile powder, and several cracks of pepper. Cook, stirring almost constantly, for 30 seconds. If the mixture sticks, add a splash of water to deglaze.
- Add in the tomatoes and 1 ½ teaspoons kosher salt, using the tomato juices to deglaze the pan and scrape up the browned bits. Cook for 5 minutes, or until the tomatoes have fully softened and it’s turning into a thick, saucy texture. Crush in the fenugreek leaves with your hands and toss to coat.
- Add the roasted potatoes to the masala and toss to coat for about 2 to 3 minutes, stirring frequently to prevent sticking.
- Increase the heat to medium-high and add in about ¼ of the baby spinach. Cook the spinach, as if you’re stir frying it. Once it wilts a bit and you have more space, add another batch of spinach and repeat. Cook briefly until just tender and wilted.
- Take off the heat, and stir in the garam masala, lemon juice, and cilantro. Season to taste with salt.
Notes
- While potatoes roast, prepare and chop other ingredients to save time.
- Asafoetida adds distinctive flavor but can be omitted if unavailable or for gluten-free needs.
- Adjust chili heat by varying serrano pepper amount or substituting mild chili powders.
- Fenugreek leaves add a unique taste; if unavailable, increase garam masala as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a side, 2 as a main
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 669mg | 28% |
| Potassium | 1395mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 7278IU | 146% |
| Vitamin C | 67mg | 74% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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