Side DishDinner

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 cubed into 1-inch pieces; 300 g spinach washed and roughly chopped; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 15 g ginger grated; 1 pcs green chili finely chopped; 1 tsp cumin seed; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 2 tbsp vegetable oil; 120 ml water; 0.75 tsp salt; 15 g fresh cilantro chopped (optional)

This traditional Indian side dish features tender potatoes cooked with vibrant spinach and a blend of aromatic spices. It's a comforting and flavorful accompaniment to any meal, naturally vegan and gluten-free.

An original recipe by Forkin

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

VeganVegetarianGluten-free

Mise en place

Ingredients

500 gpotato, peeled and cubed into 1-inch pieces
300 gspinach, washed and roughly chopped
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
15 gginger, grated
1 pcsgreen chili, finely chopped
1 tspcumin seed
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspgaram masala
2 tbspvegetable oil
120 mlwater
0.75 tspsalt

garnish

15 gfresh cilantro, chopped(optional)

Equipment

large pan · knife · cutting board

The method

Step by step

1
Heat vegetable oil in a large pan or pot over medium heat.
About 1 min
Cook’s note: Use a pan with a lid, as you'll need it later for simmering.
2
Add cumin seed and let them sizzle for about 30 seconds until fragrant.
3
Stir in yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
Cook’s note: Stir occasionally to prevent burning.
4
Add minced garlic, grated ginger, and green chili, cooking for another minute until aromatic.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Stir in turmeric powder, coriander powder, and salt, cooking for 30 seconds to toast the spices.
6
Add the cubed potato and toss to coat evenly with the spices.
About 1 min
7
Pour in water, bring to a simmer, then cover the pan and cook for 10-12 minutes, or until the potatoes are almost tender.
About 12 min
Cook’s note: Check the potatoes by piercing with a fork; they should be firm but yielding.
8
Uncover the pan, add the chopped spinach, and stir gently until it wilts down, which should take about 3-5 minutes.
About 4 min
Cook’s note: The spinach will reduce significantly in volume.
9
Stir in garam masala and cook for another minute.
About 1 min
10
Taste and adjust seasoning if necessary.
Cook’s note: Add more salt if needed.
11
Garnish with fresh cilantro before serving, if using.

Per serving

Nutrition

75%Score

Calories: 207.7kcal
Protein: 5.8g
Carbs: 30.2g
Fat: 8g
Fibre: 5.8g
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, adding a splash of water if it seems dry.