Easy Saag Aloo Spinach Potato (Print Version)
# Ingredients:
→ Vegetables
01 -
450–680 grams baby potatoes, halved
02 -
1 red onion, thinly sliced
03 -
4 cups chopped spinach, kale, chard, or other leafy greens
04 -
1–2 green or red chilis, chopped, or 0.25 teaspoon chili flakes
05 -
2 large garlic cloves, finely chopped
06 -
3 cm piece fresh ginger, grated, or 0.5 teaspoon ground ginger
→ Spices and Flavorings
07 -
3 tablespoons olive oil or vegetable oil, divided
08 -
1 teaspoon cumin seeds
09 -
1 teaspoon yellow mustard seeds (optional)
10 -
1 teaspoon ground coriander (optional)
11 -
2 heaping teaspoons medium curry powder
12 -
1 teaspoon garam masala
13 -
Salt and pepper to taste
→ Tomatoes
14 -
400 grams canned finely chopped tomatoes or 2 large fresh tomatoes, grated
# Instructions:
01 -
Simmer the halved baby potatoes in a pot of salted boiling water for 8–10 minutes or until just tender. Drain and allow to cool.
02 -
Heat 2 tablespoons oil in a large sauté pan over medium heat. Add the boiled potatoes and sliced onion, cooking for 5–7 minutes until the onions are soft and potatoes develop slight color. Remove from the pan and set aside.
03 -
Add the remaining 1 tablespoon oil to the pan. Reduce the heat slightly and add cumin seeds and mustard seeds. Toast for 30 seconds until aromatic.
04 -
Stir in curry powder, ground coriander, grated fresh ginger, and chopped chilis or chili flakes. Cook for a few seconds to release their flavors.
05 -
Add chopped garlic and sauté for 30 seconds. Incorporate chopped tomatoes and allow to simmer for 10–15 minutes to reduce and thicken the sauce.
06 -
Stir in chopped spinach, kale, or preferred greens. Continue cooking until wilted.
07 -
Return sautéed potatoes and onions to the pan. Sprinkle with garam masala and cook for a further 2–3 minutes, stirring to combine. Adjust seasoning with salt and pepper to taste.
08 -
Serve hot, optionally garnished with fresh coriander. Pair with basmati rice, naan, or yogurt as desired.
# Notes:
01 -
For a milder flavor, use fewer chilis or substitute with chili flakes. Spinach provides the softest texture, while chard or kale offers a more robust bite.