Saag Aloo is an Indian dish recommended to anyone looking for a flavorful, wholesome vegetarian food that is both comforting and packed with nutrients. If you enjoy bold spices, creamy textures, and the satisfying heartiness of potatoes, this dish is a must-try. It’s perfect for those wanting to explore Indian cuisine without diving into overly spicy or complex recipes. Saag Aloo offers a balanced, fulfilling meal that’s as nourishing as it is delicious.
Saag Aloo is made with spinach (saag) and potatoes (aloo). The dish typically features chunks of tender potatoes cooked with wilted spinach in a fragrant blend of spices such as cumin, turmeric, garlic, and garam masala. The spinach provides a creamy, earthy base, while the potatoes offer a satisfying, starchy contrast. Often sautéed with onions and sometimes tomatoes, the dish has a mildly spicy, savory profile that pairs well with rice or flatbreads like naan or roti.
Saag Aloo is not only flavorful but also nutritious, rich in iron, fiber, and essential vitamins. It can be made vegan and is a popular choice in Indian restaurants and home kitchens alike. Its simple ingredients and comforting taste make it a beloved staple of vegetarian Indian cuisine, ideal for both everyday meals and special occasions.
Saag Aloo recipe
Saag Aloo is typically served hot as a main or side dish. It pairs beautifully with Indian flatbreads like naan, roti, or paratha, which are perfect for scooping up the spiced spinach and potato mixture. It’s also commonly enjoyed with steamed basmati rice or fragrant jeera rice. A garnish of fresh coriander or a squeeze of lemon juice enhances the dish, while a spoonful of yogurt can add a cool, creamy contrast.
You will need:
- 600 g potatoes
- 150 g baby spinach leaves
- 125 ml chicken broth
- 2 red onions, medium sized
- 2 chillies
- 4 tbsp fresh coriander
- 3 tbsp oil or ghee
- 1 tbsp tomato paste
- 2 cloves garlic
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp ginger
- 1 tsp garam masala spices
- 1 tsp turmeric, ground
- salt, to taste
- ground black pepper, to taste
Directions:
- Wash, peel and cut the potatoes into 2 cm chunks.
- Place the potato pieces in a large pan and cover with hot water. Bring to the boil over high heat, then reduce the heat to medium and cook until the potatoes are tender.
- Strain the cooked potatoes through a sieve and set aside.
- Return the pan to medium heat and add the ghee or oil. Add the mustard seeds. When they start to pop, add the cumin seeds and cook for a further 30 seconds.
- Add the chopped red onions and cook for about 7 minutes or until the onions are soft and lightly browned.
- Stir in the chopped garlic and ginger and cook, stirring, for about 30 seconds. Then add the chillies and ground spices. Stir well to coat the onions.
- Add the prepared potatoes to the pan and mix well with the other ingredients. Then add the broth and spinach leaves.
- Stir everything until the spinach is tender.
- Season with salt and pepper to taste and garnish with coriander leaves.
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