Saag Aloo

4.5(16)

A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry.

by Sackville·published 2006-02-21

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Curries

Servings

4 serving(s)

Total time

40 min

prep 10 min

Calories / serving

183 kcal

Ingredients (11)

serves

1 large onion, choppedonion
2 large potatoes, cubedpotato
400 g spinach or 400 g chard leaves, stalks removed, roughly choppedspinach
1 teaspoon fresh ginger, gratedginger
1/2 teaspoon garlic clove, coarsley choppedgarlic
1/4 teaspoon cumin seedcumin
1 teaspoon turmericturmeric
1 teaspoon garam masalagaram-masala
olive oilolive-oil
butterbutter
saltsalt

Instructions (6 steps)

01Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
02Add the onion and fry until it too starts to brown.
03Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
04Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.

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Rich recipe — supports nutrition-aware planning.