Saag Aloo Recipe

Method9 steps · about 45 min

1. 1

   Step 1: Use 150 g total spinach or mixed leafy greens. Remove tough stems, including kale stems. For fenugreek, baby kale or mustard greens, the author recommends 3 parts spinach to 1 part of those greens. Use tender young leaves for this route.

   Uses 150 g total spinach or mixed leafy greens

   
2. 2

   Step 2: Rinse and thoroughly drain the greens. Keep any tender microgreens separate for adding off heat. Prepare the other ingredients; peel and dice the potatoes into roughly 1 × ¾-inch pieces. If holding potatoes in water, drain and discard that water before cooking.

   Uses Leaves stripped from tough stems, rinsed, drained thoroughly and set aside · separate water used to rinse and wash the greens; discard

   
3. 3

   Step 3: Heat 2 tbsp oil or ghee in a wide pan. Add the optional ½ tsp cumin seeds, then ½ cup chopped onion once they sizzle. Sauté for 4–5 minutes.

   Uses 2 tbsp oil or ghee · ½ tsp optional cumin seeds · ½ cup finely chopped onion

   
4. 4

   Step 4: Add the 250 g diced potatoes, 1 tsp ginger, 2 minced garlic cloves and 1–2 green chilies. Sauté for 1 minute. Stir in ⅓–½ tsp salt, ¼–½ tsp chili powder or black pepper, ⅛ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.

   Uses Onion cooked in oil/ghee with optional cumin seeds · 250 g potatoes, peeled and diced · 1–2 chopped or slit green chilies · 1 tsp minced ginger · 2 medium garlic cloves, minced; source equivalent 1 tsp · ⅓–½ tsp sea salt · ¼–½ tsp Kashmiri chili powder or black pepper · ⅛ tsp turmeric

   
5. 5

   Step 5: Add ½ cup water, cover and cook until the potatoes are just tender, not soft or mushy. Add a little extra water only if needed. Roughly chop the drained greens while the potatoes cook.

   Uses Potatoes and aromatics coated with salt and ground spices · ½ cup initial potato-cooking water · additional cooking water only if needed beyond the listed ½ cup

   
6. 6

   Step 6: Add tomatoes (⅓ cup) and cook on a medium high heat until they lose the raw flavor. Avoid over stirring here.

   Uses Same potatoes steam-cooked with measured water until just tender; any extra water is only as needed · ⅓ cup deseeded chopped or puréed tomato

   
7. 7

   Step 7: If using fenugreek, baby kale or mustard leaves within the selected 150 g greens supply, add that portion now and stir-fry until wilted.

   Uses Tomatoes cooked with potatoes until their raw flavor is gone · optional kale, fenugreek or mustard portion prepared from the same 150 g total, used before spinach

8. 8

   Step 8: Add the remaining spinach and cooking greens from the same 150 g supply in batches, sautéing until wilted. Add optional ½ tbsp crushed kasuri methi. Turn off the heat and fold in any tender microgreens reserved from the main greens supply, letting the residual heat wilt them.

   Uses Same mixture before optional additional greens · ½ tbsp optional crushed kasuri methi · Spinach and any remaining cooking greens from the same 150 g supply, excluding tender microgreens reserved for off-heat addition · Any tender microgreens within the same 150 g main greens supply; add only off heat

9. 9

   Step 9: Let cool slightly, add 1–2 tbsp lemon juice to taste and garnish with the separate 2 tbsp coriander or microgreens.

   Uses Same potato base with selected greens and optional kasuri methi wilted in · 1–2 tbsp lemon juice to taste · 2 tbsp coriander or microgreens for garnish, separate from the 150 g main greens