Side Dish

Saag Aloo

Name: Saag Aloo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g potato peeled and cut into 1-inch cubes; 300 g fresh spinach washed and roughly chopped; 2 tbsp vegetable oil; 1 tsp mustard seed; 1 tsp cumin seed; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 1 pcs green chili slit lengthwise; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.75 tsp salt; 0.25 cup water; 2 tbsp fresh coriander chopped

A flavorful and comforting Indian side dish, Saag Aloo combines tender potatoes with vibrant spinach, cooked in aromatic spices. This vegan recipe is perfect alongside curries or as a light meal.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 208 kcal

VeganVegetarianGluten-free

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, peeled and cut into 1-inch cubes
300 gfresh spinach, washed and roughly chopped
2 tbspvegetable oil
1 tspmustard seed
1 tspcumin seed
1 pcsyellow onion, finely chopped
1 tbspginger, grated
2 clovegarlic, minced
1 pcsgreen chili, slit lengthwise
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspgaram masala
0.75 tspsalt
0.25 cupwater

garnish

2 tbspfresh coriander, chopped

Equipment

large pan · spatula · large pot · cutting board · knife

The method

Step by step

1
Boil the potatoes in a pot of salted water for about 10-12 minutes, or until just tender but still firm. Drain and set aside.
About 12 min
Cook’s note: Do not overcook the potatoes, as they will continue to cook with the spinach.
2
Heat the vegetable oil in a large pan or pot over medium heat.
About 1 min
3
Add the mustard seeds and cumin seeds. Cook until they splutter, about 30 seconds.
About 1 min
Cook’s note: Be careful not to burn the seeds, as this will make them bitter.
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
5
Stir in the ginger, garlic, and green chili. Cook for another minute until fragrant.
About 1 min
6
Add the turmeric powder, coriander powder, garam masala, and salt. Sauté for 30 seconds, stirring constantly.
About 1 min
Cook’s note: Add a splash of water if the spices start to stick to the pan.
7
Add the water to the pan and bring it to a simmer, scraping up any browned bits from the bottom.
About 2 min
8
Stir in the pre-cooked potatoes.
9
Add the fresh spinach in batches, allowing each batch to wilt before adding the next. Cook until all the spinach has wilted and a bright green color.
About 4 min
Cook’s note: The spinach will reduce significantly in volume as it cooks.
10
Continue to cook for 2-3 minutes, stirring occasionally, until the flavors have melded and the potatoes are heated through.
About 3 min
11
Garnish with fresh coriander before serving.

Per serving

Nutrition

75%Score

Calories: 208kcal
Protein: 5.9g
Carbs: 29.6g
Fat: 8.2g
Fibre: 5.7g
Sugar: 3.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Saag Aloo in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat or in the microwave until warmed through.