Dive into the vibrant world of North Indian cuisine with our delectable Saag Aloo, a mouthwatering spinach and potato curry that promises to tantalize your taste buds! Bursting with flavors and packed with nutrients, this dish is not just a meal; it's a celebration of comfort food that will transport you straight to the bustling streets of India. With just a few simple ingredients and easy-to-follow steps, you can whip up this culinary masterpiece in under 40 minutes. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: North Indian
Serves: 4 servings
Ingredients
- 500g spinach, washed and chopped
- 2 medium potatoes, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Wash and chop the spinach thoroughly, ensuring all dirt and stems are removed. Set aside.
- Peel and cube the potatoes into roughly 1-inch pieces. Rinse the cubed potatoes in cold water to remove excess starch.
- Heat vegetable oil in a large heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-6 minutes.
- Stir in turmeric powder, chili powder, and garam masala. Cook the spices for 30-40 seconds to release their aromatic oils.
- Add cubed potatoes to the pan and mix well with the spices. Cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Pour in the tomato puree and mix thoroughly. Cover and cook for 8-10 minutes until potatoes are partially cooked.
- Add chopped spinach and salt. Stir well and cover the pan, allowing spinach to wilt and release its moisture.
- Cook on medium-low heat for 10-12 minutes, stirring occasionally, until potatoes are completely tender and spinach is fully incorporated.
- Check seasoning and adjust salt if needed. The curry should have a thick, slightly mushy consistency.
- Remove from heat and let it rest for 5 minutes. Serve hot with rice or Indian bread like roti or naan.
Tips
- Choose Fresh Spinach: Opt for fresh, vibrant spinach leaves for the best flavor and texture. Avoid any wilted or yellowing leaves.
- Perfect Potato Cubes: Make sure to cube the potatoes evenly for uniform cooking. Rinse them after cutting to remove excess starch, which helps in achieving a creamier curry.
- Spice it Up: Adjust the chili powder according to your heat preference. If you love spicy food, feel free to add more or even a pinch of green chilies for an extra kick!
- Cook with Love: Allow the spices to bloom in the oil before adding other ingredients; this enhances their flavors and aromas significantly.
- Rest Before Serving: Letting the curry sit for a few minutes before serving allows the flavors to meld beautifully, making every bite even more delicious!
- Pairing Perfection: This Saag Aloo pairs wonderfully with fluffy basmati rice or warm naan. Don’t forget a side of yogurt or raita to balance the spices!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
