Saag Aloo
An aromatic dish made with spinach and potatoes that makes a great side dish or main
Servings: 4
Calories: 92kcal
Ingredients
- 200 gram baby spinach
- 3 medium potatoes peeled and cut into fours
- 2 tablespoon butter ghee
- 1 teaspoon cumin seeds
- 3 dry chillies
- 1 small onion diced
- 1 large garlic clove slivered
- 1 teaspoon ginger garlic paste
- 1 roma tomato chopped
- 1 teaspoon turmeric
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves
- salt
Instructions
- Rinse the spinach well, a few times and chop it up. Set aside
- Peel the potatoes and cut into fours. Place them in a pot with cold water, add the turmeric and some salt. Boil them until soft and tender but not mushy. Should take aabout 25-30 minutes. Drain and set aside.
- In a large pan heat up the butter ghee or vegetable oil, on medium heat
- Add the cumin seeds and once it splutter add the garlic and dry chillies. Cook for a few seconds and add the onion. Once the onion is translucent add the ginger garlic paste. Cook for 30 seconds.
- Add the potatoes. Fry the potatoes for a couple of minutes and add the tomato
- Once the tomato is cooked, takes about 5 minutes, add the spices except the dry methi leaves. Allow the spices to cook for a minute.
- Add the chopped spinach and season with salt. Cook until it wilts. Add the dry methi leaves. Turn off the heat and serve hot with naan or flaky parathas
Notes
- I did not cover the pot at all during the cooking process as I wanted my dish to be more dry
- If you can get your hands on mustard leaves use that instead of spinach, it tastes amazing
Nutrition
Calories: 92kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 329mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4695IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg