Saag Aloo (Spinach & Potato Curry)

Name: Saag Aloo (Spinach & Potato Curry)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1.1 lb potatoes; ½ tsp turmeric powder; 1 tsp salt; 3 tbsp mustard oil; 2 tsp panch phoron spice mix; 2 dried chillies; 1 onion; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp chilli powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; ½ cup crushed tomato; 1 tsp methi kasoori; 2 cups frozen chopped spinach; ¼ cup fresh cream; salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
199 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Saag Aloo (Spinach & Potato Curry)

Stella Pitts

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This simple and simply delicious Indian vegan treasure is a sensation in colour, flavour and texture. A warmly spiced, rich and decadent dish for any occasion. Learn how to make it at home...

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Ingredients

Servings

1.1 lb potatoes (500g) Peeled and cut into large chunks (about 2-inches/5cm)
½ tsp turmeric powder
1 tsp salt (for boiling potatoes)
3 tbsp mustard oil (or vegetable oil)
2 tsp panch phoron spice mix
2 dried chillies
1 onion (small, finely diced) (about 1 cup of onion)
1 tsp minced garlic
1 tsp minced ginger
1 tsp chilli powder (or paprika)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
½ cup crushed tomato (canned)
1 tsp methi kasoori
2 cups frozen chopped spinach
¼ cup fresh cream (optional)
salt (for seasoning)

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Instructions

Peel and cut the potatoes into large chunks (about 2"/5cm) and put them into a saucepan. Sprinkle over the turmeric and salt then cover with water by about 5cm/2"Bring to a boil and then cook for 12 minutesUsing a slotted spoon, remove the potatoes to a bowl and set aside the liquid.
Let the potatoes steam dry for a minute or two.Heat the oil in a deep non-stick frying/sauteé pan over a medium heat. When hot tip in the potatoes and let them fry for about 5 minutes, turning once or twice. This will help form a skin on them to avoid falling apart later.Remove the potatoes then add the panch phoron spice mix to the oil. Let these sizzle for 30 seconds before adding the onion.
Cook the onion gently, reducing the heat a little, for abour 5 minutes until soft and golden. Add the garlic and ginger and stir fry for 1-2 minutes. Now add the chilli powder, cumin, coriander and garam masala along with the tomato. Stir well to combine everything.
Return the potatoes to the pan and then add the spinach. Carefully stir to combine everything. Pour in about 2½ cups of the potato cooking liquid.Bring to a simmer then reduce the heat to low and simmer gently (covered) for 5 minutes. Remove the heat and simmer for 5-8 more minutes until the sauce is reduced and the potatoes fully cooked.
Remove from the heat and check for salt levels and adjust if you need to. If using, drizzle over the fresh cream, stir in and serve.

Notes

Ingredient Substitutions
Serving suggestions
Storage
Substitiute the spinach for any dark leafy green like kale, chard, collard greens, mustard greens, dandelion greens or fresh fenugreek leaves.
Serve hot with rice or Indian breads like roti, chapati, naan, paratha or puffed up poori breads. Saag aloo is also great as the filling to a dosa.
Fridge: Saag aloo will stay fresh in the fridge for 4-5 days in a sealed container.
Freezer: Not a great contender for freezing, as the potatoes become a little mushy when reheated. Fresh is best on this occasion!

Nutrition Information

Show Details

Calories 199kcal (10%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 20mg (7%) Sodium 405mg (17%) Potassium 453mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 9651IU (193%) Vitamin C 10mg (11%) Calcium 140mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 199 kcal

% Daily Value*

Calories	199kcal	10%
Carbohydrates	10g	3%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Cholesterol	20mg	7%
Sodium	405mg	17%
Potassium	453mg	10%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	9651IU	193%
Vitamin C	10mg	11%
Calcium	140mg	14%
Iron	3mg	17%