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Saag Aloo North Indian Greens and Potato Curry

Saag Aloo North Indian Greens and Potato Curry

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

  1. 500g spinach, washed and chopped
  2. 2 medium potatoes, cubed
  3. 1 onion, finely chopped
  4. 2 tomatoes, pureed
  5. 2 tablespoons vegetable oil
  6. 1 teaspoon cumin seeds
  7. 1 teaspoon garam masala
  8. 1 teaspoon turmeric powder
  9. 1 teaspoon chili powder
  10. Salt to taste

Instructions

  1. Wash and chop the spinach thoroughly, ensuring all dirt and stems are removed. Set aside.
  2. Peel and cube the potatoes into roughly 1-inch pieces. Rinse the cubed potatoes in cold water to remove excess starch.
  3. 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.
  4. Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-6 minutes.
  5. Stir in turmeric powder, chili powder, and garam masala. Cook the spices for 30-40 seconds to release their aromatic oils.
  6. Add cubed potatoes to the pan and mix well with the spices. Cook for 5-7 minutes, stirring occasionally to prevent sticking.
  7. Pour in the tomato puree and mix thoroughly. Cover and cook for 8-10 minutes until potatoes are partially cooked.
  8. Add chopped spinach and salt. Stir well and cover the pan, allowing spinach to wilt and release its moisture.
  9. Cook on medium-low heat for 10-12 minutes, stirring occasionally, until potatoes are completely tender and spinach is fully incorporated.
  10. Check seasoning and adjust salt if needed. The curry should have a thick, slightly mushy consistency.
  11. Remove from heat and let it rest for 5 minutes. Serve hot with rice or Indian bread like roti or naan.

Tips

  1. Choose Fresh Spinach: Opt for fresh, vibrant spinach leaves for the best flavor and texture. Avoid any wilted or yellowing leaves.
  2. 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.
  3. 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!
  4. Cook with Love: Allow the spices to bloom in the oil before adding other ingredients; this enhances their flavors and aromas significantly.
  5. 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!
  6. 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

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