Description
Easy Saag Aloo is a flavorful and comforting Indian-inspired curry combining tender baby potatoes and nutrient-rich spinach cooked in a fragrant blend of spices and tomatoes. This simple stovetop recipe offers a mildly spiced vegetarian dish perfect for serving with basmati rice, naan, and yogurt or raita. It’s a nutritious and colorful way to enjoy greens and potatoes together in a delicious curry.
Ingredients
Potatoes
- 1-1½ lb baby potatoes, sliced in half
Spices and Aromatics
- 3 tablespoons olive oil or any vegetable oil, divided
- 1 red onion, peeled and sliced
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds (optional)
- 1 teaspoon ground coriander (optional)
- 2 heaping teaspoons medium curry powder
- 1¼ inch piece fresh ginger, peeled and grated or ½ teaspoon ground ginger
- 1-2 green or red chilis, roughly chopped or ¼ teaspoon chili flakes
- 2 large cloves of garlic, peeled and finely chopped
Tomatoes and Greens
- One 14 oz can of finely chopped tomatoes, or two large tomatoes grated
- 4 cups chopped spinach or kale, or chard or any greens you like
Finishing Spices and Seasoning
- 1 teaspoon garam masala
- Salt and pepper to taste
To Serve
- Freshly cooked basmati rice
- Warm naan
- Yogurt or raita
- Chopped cilantro
Instructions
- Prep the Potatoes: Cut the baby potatoes in half. Place them in salted water and boil for about 8-10 minutes until just tender. Drain and let cool while preparing the other ingredients. Potatoes can also be steamed if preferred.
- Fry Onions and Potatoes: Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat. Add the sliced onions and boiled potatoes, frying them for 5-7 minutes until they turn lightly golden. Transfer to a bowl and set aside.
- Toast Spices and Add Aromatics: In the same pan, add the remaining 1 tablespoon of oil, reduce heat slightly. Add cumin seeds and mustard seeds (if using), toasting for a few seconds until aromatic. Then add curry powder and ground coriander (if using), grated ginger, and chopped chili or chili flakes. Stir quickly for a few seconds to release flavors.
- Add Garlic and Tomatoes: Add the finely chopped garlic and fry for 30 seconds. Pour in the canned or grated tomatoes and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and reduces.
- Wilt Greens and Combine: Add the chopped spinach (or chosen greens) to the pan, stirring gently until wilted. Return the cooked potatoes and onions to the pan. Season with salt and pepper, sprinkle garam masala over the mixture, and cook for another 5-10 minutes to blend the flavors.
- Serve: Serve the Saag Aloo hot alongside freshly cooked basmati rice, warm naan, and a side of yogurt or raita. Garnish with chopped cilantro if desired.
Notes
- For a more traditional drier Saag Aloo, reduce the tomatoes by half or skip them entirely and use 2 tablespoons of tomato paste with ½ cup water, adding more as needed to cook the potatoes and spinach.
- You can freeze this dish by packing meal-sized portions into ziplock bags, freezing for up to 6 months. Defrost thoroughly before reheating gently in a saucepan.
- This recipe can be prepared up to 3 days in advance and stored in a sealed container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
