Easy Saag Aloo: An Incredible Ultimate Recipe to Enjoy Recipe
Easy Saag Aloo is a delicious and wholesome Indian-inspired dish featuring tender potatoes and fresh spinach cooked with aromatic spices. This ultimate recipe offers a flavorful blend of cumin, turmeric, coriander, and garam masala, perfectly balanced to create a comforting vegetarian meal that’s simple to prepare and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 medium potatoes, peeled and diced
- 2 cups fresh spinach, washed and roughly chopped
- 1 medium onion, finely chopped
Spices and Flavorings
- 2–3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt, to taste
Other Ingredients
- 2 tablespoons vegetable oil
- ½ cup water
- Optional: a squeeze of lemon juice for garnish
Instructions
- Prepare the Ingredients: Start by peeling and dicing the potatoes. Wash and chop the spinach, then set aside.
- Heat the Oil: In a large pan, heat the vegetable oil over medium heat. Once hot, add the cumin seeds and sauté until they begin to crackle, releasing their aroma.
- Sauté Onions: Add the chopped onion to the pan and cook until it turns golden brown, approximately 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant and well combined with the onions.
- Cook Potatoes: Add the diced potatoes to the mixture, stirring well to coat them in the spices and onion mixture. Cook for about 5 minutes to start softening and absorbing flavors.
- Spice it Up: Sprinkle in turmeric powder, coriander powder, and salt to taste. Mix thoroughly so the potatoes are evenly seasoned.
- Add Water and Simmer: Pour in half a cup of water, cover the pan with a lid, and let it cook for 10 minutes on medium-low heat. Stir occasionally to prevent sticking and check the consistency.
- Incorporate Spinach: Once the potatoes are almost tender, add the chopped spinach to the pan. Stir well and continue cooking uncovered for another 5 minutes until the spinach wilts and potatoes are fully cooked.
- Finish with Garam Masala: Sprinkle garam masala over the curry and stir to combine all flavors evenly. Remove the pan from heat.
- Serve and Garnish: Transfer the Saag Aloo to a serving dish and optionally squeeze some fresh lemon juice over the top to add a bright, zesty finish before serving.
Notes
- For softer potatoes, you can parboil them before adding to the pan to reduce cooking time.
- Adjust the garam masala and other spices according to your heat preference.
- Spinach can be substituted with other leafy greens like kale or mustard greens for variation.
- This dish pairs perfectly with steamed basmati rice or Indian flatbreads like roti or naan.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
Keywords: Saag Aloo, Spinach and Potatoes, Indian Vegetarian Recipe, Easy Indian Dish, Indian Side Dish, Healthy Vegetarian, Potato Spinach Curry
