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Easy Saag Aloo Recipe

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★★★★

4 from 59 reviews

Easy Saag Aloo is a flavorful and comforting Indian dish featuring tender potatoes cooked with fresh spinach and a blend of aromatic spices. This quick and simple recipe combines sautéed cumin seeds, onions, garlic, and ginger with turmeric, coriander, and garam masala to create a delicious side or main dish that’s perfect for any meal.

Ingredients

Scale

Vegetables

  • 4 medium potatoes, peeled and diced
  • 2 cups fresh spinach, washed and roughly chopped
  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1-inch piece of ginger, grated

Spices and Seasoning

  • 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

  1. Prepare the Ingredients: Start by peeling and dicing the potatoes. Wash and chop the spinach, then set aside.
  2. Heat the Oil: In a large pan, heat the vegetable oil over medium heat. Once hot, add the cumin seeds. Sauté until they begin to crackle, releasing their aroma.
  3. Sauté Onions: Add the chopped onion to the pan and cook until it turns golden brown, about 5-7 minutes, stirring occasionally for even cooking.
  4. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes more until fragrant, taking care not to burn the garlic.
  5. Cook Potatoes: Add the diced potatoes to the pan, stirring well to coat them with the onion and spice mixture. Cook for about 5 minutes to let the potatoes begin to absorb the flavors.
  6. Spice it Up: Sprinkle turmeric powder, coriander powder, and salt over the potatoes. Mix thoroughly to evenly distribute the spices.
  7. Add Water: Pour in half a cup of water, cover the pan, and let the potatoes cook for 10 minutes. Stir occasionally to prevent sticking and check tenderness.
  8. Incorporate Spinach: Once the potatoes are almost tender, add the chopped spinach to the pan. Stir well to combine and cook for an additional 5 minutes until the spinach wilts and the potatoes are fully cooked.
  9. Finish with Garam Masala: Sprinkle garam masala over the curry and stir to blend the flavors. Remove the pan from the heat.
  10. Serve and Garnish: Serve hot, optionally drizzling with a squeeze of fresh lemon juice for a bright finish.

Notes

  • You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain it before adding.
  • Adjust the spices to taste, adding more garam masala or chili powder for extra heat if desired.
  • Serve this dish with basmati rice or Indian flatbreads like naan or roti for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Saag Aloo, spinach and potatoes, Indian vegetarian recipe, easy Indian curry, cumin potato dish

Find it online: https://foodiecara.com/easy-saag-aloo-recipe/