This combination of spicy spinach and potato is a traditional vegetarian dish on nearly every dining table in every Indian restaurant. It features minimal fat and sodium, and maximum flavor. And now it can feature on your table as well!
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
6 People
|
Ingredients
- 1 lb potatoes
- 1 lb fresh spinach
- 1 medium onion
- 3 garlic cloves
- 1 Tbsp minced fresh ginger
- 1 medium red chile
- 2 Tbsp peanut oil
- .5 tsp ground coriander
- .5 tsp ground cumin
- .5 tsp turmeric
- .5 tsp ground mustard seed
- 1 cup water (as needed)
Ingredients
|
|
Instructions
- Rinse and drain spinach. Then "sweat" the spinach in a high-sided pan, or pot, over medium heat with a half tablespoon of oil.
- Transfer contents to a colander and drain away the spinach broth.
- Cut dense, thin-skinned potatoes into bit-size chunks. Keep skin on. Do not use Russet potatoes for this dish. White Rose, baby new or fingerling potatoes, or Yukon Golds work well.
- Add remaining oil and potatoes to a large sauté pan over medium heat. Sauté for approximately 5 minutes. Keep the potatoes moving periodically.
- Add the onion, garlic, ginger and chiles to the pan. Give them two minutes cooking time before adding the spices. Cook for another minute or two to "bloom" the spices. Then add the water and stir.
- Reduce heat to low and cover. Cook potatoes anywhere from 10 to 15 minutes until almost tender. Remove lid and continue to cook until pan is almost dry. Be careful not to burn the contents of the pan at this stage.
- Add the drained, pre-cooked spinach to the pan. Gently combine with the potatoes to re-heat the spinach and distribute the spice flavorings evenly throughout the dish. Then serve.
Recipe Notes
Freshly ground spices are best in this dish, but pre-ground spices are fine as long as they have not been sitting in your spice rack for ages. The combination of fresh spice and chile, plus the garlic and ginger, means that salt is completely unnecessary. Also remember that Saag Aloo should be moist but not wet. That's why we pre-cook and drain the spinach, and cook the pan of potatoes almost dry before combing with the spinach.
Share this Recipe