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Saag Aloo

A spinach and potato curry: potatoes are sautéed with onion, garlic and ginger, then simmered with bloomed ground spices and wilted spinach until the liquid cooks away. It eats as a fairly dry, hearty vegetable main or a side with rice or flatbread.

main · Indian · vegan

Ingredients

  • 1 pound potato, cut into bite size pieces
  • 1 pound fresh spinach, rinsed and drained; frozen may be used, thawed and squeezed
  • 1 onion, medium
  • 3 clove garlic
  • 1 tablespoon ginger, minced
  • 1 sweet pepper, medium
  • 2 tablespoon peanut oil
  • ½ teaspoon ground coriander, ground
  • ½ teaspoon ground cumin, ground
  • ½ teaspoon ground turmeric, ground
  • ½ teaspoon mustard seed, ground
  • 1 cup water

Method

  1. Rinse & drain fresh spinach. Then sweat spinach in a high sided pot. If using frozen thaw and squeeze some of the water out (save)
  2. put spinach & excess water aside
  3. cut potatoes into bite size pieces
  4. 1 tbsp of the oil in pot — sauté for 5 minutes. Stirring periodically
  5. add onions and garlic and ginger. Sauté about 2 min — add the rest of oil to pot.
  6. move pot, onions to outer edge of pan then add spices, bloom for one minute. Add water + spinach broth to pot & stir
  7. Reduce heat to low. Cover & cook 10-15 minutes
  8. Remove lid & add spinach. Cook thru
  9. Water should cook out + dish is served dryer

Notes

Water should cook out so the dish is served dryer. Reserved spinach liquid is used as the "spinach broth" added with the water.