Saag Aloo (Spinach with Potatoes and Indian Spices)
A Flavorful Spinach and Potato Delight with Bold Indian Spices
Saag Aloo, a beloved dish in Indian cuisine, features tender potatoes and vibrant spinach simmered in aromatic Indian spices. Its irresistible combination of textures and flavors is perfect for a comforting meal, and with the addition of mustard oil and a range of spices, this dish delivers a delightful burst of heat. Whether enjoyed as a side or a main course, Saag Aloo is a vegetarian feast that will transport your taste buds to the heart of India.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard oil | 1 tbsp |
| Mustard seeds | 1 tsp |
| Cumin seeds | 1 tsp |
| Asafoetida | Pinch |
| Garlic cloves, sliced | 2 |
| Fresh ginger, thinly sliced | 1 tbsp |
| Tomatoes, chopped | 2 |
| Baby spinach, finely sliced | 600g |
| Potatoes, peeled & chopped into 3cm cubes (floury potatoes like Maris Piper recommended) | 4 potatoes |
| Salt, or to taste | 1 tsp |
| Fresh green chillies, finely sliced | 1-2 (adjust for desired heat) |
| Garam masala | 1 tsp |
Allergen Information:
This recipe is free from common allergens such as dairy, gluten, and nuts. However, please ensure that mustard and cumin do not cause any sensitivity for those with allergies to these spices. This dish is also suitable for vegans and vegetarians.
Dietary Preference:
- Vegetarian: Yes
- Vegan: Yes
- Gluten-Free: Yes
- Nut-Free: Yes
- Dairy-Free: Yes
Preparation Instructions:
-
Heat the Oil and Temper Spices
Begin by heating 1 tablespoon of mustard oil in a karahi (Indian wok) or a wide, heavy-bottomed pan. Add 1 teaspoon of mustard seeds. As they begin to pop, immediately follow by adding 1 teaspoon of cumin seeds and a pinch of asafoetida. Stir for a few seconds, allowing the spices to release their essential oils, filling the air with fragrant aromas. -
Sauté Garlic, Ginger, and Tomatoes
Add the sliced garlic and thinly sliced ginger to the pan. Fry gently for a few minutes over medium heat until the garlic softens and the ginger becomes aromatic. Stir in the chopped tomatoes, fresh chillies, and salt. Let this mixture cook until the tomatoes break down into a soft, pulpy consistency, creating a rich base for the curry. -
Add Potatoes and Stir
Once the tomatoes have softened, gently add the cubed potatoes into the pan. Stir gently to coat the potatoes in the flavorful spice mix, ensuring they remain intact and don’t break apart. Be careful not to mash the potatoes. -
Cook the Potatoes
Reduce the heat and cover the pan with a lid. Let the potatoes cook for about 10 minutes, stirring occasionally. If necessary, add a small splash of water halfway through cooking to prevent the potatoes from sticking to the pan. -
Add the Spinach
When the potatoes are just tender (the exact cooking time may vary depending on the type of potatoes), add the finely sliced spinach to the pan. Stir gently to mix the spinach with the potatoes and let it cook for a few more minutes. The spinach will begin to wilt, and the dish will take on a vibrant green color. -
Dry the Dish (if necessary)
If there’s excess liquid in the pan after the spinach has wilted, increase the heat and cook for a couple of minutes to evaporate the excess moisture. You should have a dry, flavorful mixture with the potatoes and spinach perfectly combined. -
Finish with Garam Masala
Sprinkle 1 teaspoon of garam masala over the top of the dish and give it a final stir to distribute the spice evenly. This adds a warm, aromatic finish to the dish. -
Serve and Enjoy
Serve the Saag Aloo hot, garnished with fresh coriander or as is. This dish pairs wonderfully with Indian flatbreads like naan or roti, and also complements basmati rice.
Tips & Variations:
- Potato Choice: While floury potatoes like Maris Piper are ideal, you can also experiment with other varieties depending on your texture preference. Waxier potatoes will take longer to cook, so adjust accordingly.
- Chilli Heat: Adjust the number of chillies to match your preferred spice level. Removing the seeds from the chillies will reduce the heat if you want a milder dish.
- Garam Masala Substitute: If you don’t have garam masala on hand, you can use a combination of ground coriander, cumin, cinnamon, and cloves for a similar flavor profile.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 35g |
| Fats | 10g |
| Fiber | 7g |
| Sodium | 650mg |
| Sugar | 6g |
Conclusion:
Saag Aloo is a flavorful, comforting vegetarian dish that brings the best of Indian spices to the table. Its blend of mustard oil, cumin, ginger, garlic, and garam masala creates a warm, aromatic base, while the soft potatoes and wilted spinach come together to form a hearty and satisfying dish. With easy-to-follow instructions and the flexibility to adjust the heat level, this recipe is perfect for both beginner and seasoned cooks alike. Pair it with your favorite Indian flatbread or a bowl of rice for a wholesome, delightful meal. Enjoy!
