| Prep: 25 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 7g | 1g | 33g |
| sugars | fibre | protein | salt |
| 3g | 5g | 6g | 0.8g |
Let me introduce you to a cherished recipe I have fallen in love with: Saag Aloo. This remarkable, fruit-based dish seamlessly infuses together the inviting warmth of comfort food with the vibrant and health-conscious spirit of the West Coast lifestyle I am so familiar with. Just the thought of its distinctive palette of flavors sends a thrill of joy and anticipation through my culinary heart.
A Delicious Fusion of Health and Comfort
One of the enticing charms of Saag Aloo is its ability to bridge the gap between hearty comfort food and mindful eating. Each serving brims with a range of health benefits, an attribute that aligns with my Californian affinity for nutritious, delicious foods. The spinach is teeming with vitamins A and C, fiber, folic acid, and other nutrients, while the potatoes deliver a satisfying dose of potassium and vitamin C. Furthermore, the spices not only tantalize the taste buds but also boast a variety of health-promoting properties, such as the anti-inflammatory effects of turmeric. It’s a dish you can enjoy without the guilt!
Perfect Accomplice to Your Main Dish
Saag Aloo, though a delight on its own, can elevate an entire meal when paired with other dishes. It shares appetizing similarities with other favorites like Indian Palak Paneer but maintains its unique twist with the inclusion of potatoes instead of paneer. This dish makes a harmonious match with Chicken Makhani or even a simple grilled fish, providing a refreshing contrast and adding a touch of exotic zest to your table. Imagine serving it at your next gathering, alongside your favorite wine country-inspired dishes, and basking in the compliments of your guests.
Every time I prepare this Saag Aloo recipe in my kitchen, I am reminded of how cooking is a form of love – a love for nourishing, tasty food; a love for the connection it brings to your loved ones when shared together, and ultimately, a love for the journey of becoming your own Gourmet Guru. I hope you come to adore this recipe as much as I do!
What You’ll Need
- 2 lbs Potatoes, peeled and cut into 1 inch cubes
- 1 lb Fresh spinach, washed and chopped
- 3 tbsp Vegetable oil
- 1 Large onion, finely chopped
- 2 Garlic cloves, minced
- 1 inch Fresh ginger, grated
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Salt, to taste
- 1/2 tsp Red chili powder, optional
- 2 Fresh tomatoes, diced
- 1 Fresh green chili, chopped, optional
- 1/2 cup Water
- Fresh cilantro, chopped for garnish
Method
Step One
Firstly, bring a large pot of salted water to boil. Add the potatoes and cook until they are tender but still firm. Drain and set aside.
Step Two
While the potatoes are cooking, heat 2 tablespoons of the vegetable oil in a large pan or wok over medium heat. Add the cumin seeds and once they start to darken, add the chopped onion.
Step Three
Cook the onions until they turn translucent. Then add the minced garlic and grated ginger; stir well until the garlic is golden brown.
Step Four
At this point, add the turmeric powder, garam masala, salt, and red chili powder. Stir everything well, allowing the spices to coat the onion, garlic, and ginger.
Step Five
Next, add the diced tomatoes and chopped green chili to the pan. Mix well and cook until the tomatoes start to soften.
Step Six
Now add the chopped spinach to the pan and stir it into the mixture. Allow the spinach to wilt down and absorb the flavours of the spices. You may need to add the spinach in batches if it doesn’t all fit in the pan at once.
Step Seven
When all the spinach has wilted, add the cooked potatoes to the pan. Stir everything well so that the potatoes get coated in the spice mixture.
Step Eight
Add 1/2 cup of water to the pan and mix well. Cover the pan and let everything simmer on low heat for about 10 minutes.
Step Nine
Just before serving, sprinkle some chopped fresh cilantro over the Saag Aloo. This is great served with warm naan bread or rice.
