Saag Aloo

Curries are my speciality and this saag aloo is one of my all-time favourite dishes to make. This delicious vegetarian side is packed with flavour and yumminess.

There are so many spinach curries out there and I love them all! I will be honest by all-time favourite spinach curry has got to be my palak chana recipe, but this saag aloo recipe is absolutely gorgeous too.

The difference between this saag aloo recipe and my palak aloo recipe is the presence of fenugreek leaves. Saag refers to any leafy greens whereas palak refers specifically to spinach.

I only stick to fenugreek, but there are so many other options that you can use. Other good choices include mustard greens, kale, and rocket. Depending on what is available at the local market I vary what I use.

Technically speaking saag aloo is supposed to be a side, but I almost always use it as the main course with a side of chappati of course. The only time I ever use it as a side is when I have family or friends coming around and I mass prepare several dishes.

Any potato can be used in this recipe because it has no effect on the final product. Just choose your favourite potato or use whatever you have to hand.

It is always best to use fresh ingredients in all curries. Always make fresh garlic or ginger paste. To make the pastes, crush the ingredients in a pestle and mortar with a splash of water until a thick paste forms.

Baby spinach or regular spinach can be used in this recipe. Both are extremely healthy and nutritious in terms of nutrients. The only difference being the taste.

Regular spinach tends to have a milder, earthy flavour with a hint of bitterness. Baby spinach, on the other hand, is sweeter. Both can be used, depending on which type is preferred.

Spinach cooks quickly, and even if it remains raw in the curry, there is no harm because both raw and cooked spinach have their own set of potatoes.

The real concern is the potatoes. Raw potatoes are dangerous because they contain solanine and lectins, which can cause stomach aches and vomiting. They also contain resistant starch, which the body finds difficult to digest.

As a result, it is critical that the potatoes are fully cooked through to become fluffy and soft. If in doubt, it is best to continue cooking.

This subtly spiced dish makes an excellent side dish for curry night or a filling lunch on its own. The spinach and fenugreek masala complements the potatoes perfectly.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Aloo Palak
• Chicken Palak
• Potato and Spinach
• Palak Gosht
• Palak Chana

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Saag Aloo

by Nabeela Kauser

Softened potatoes coated in a spinach and fenugreek onion masala; this traditional Indian curry is packed with flavour. Suitable for all diets from vegan, dairy-free, and gluten-free this curry is bound to impress everyone.

5 from 4 votes

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course, Side Dish

Cuisine Indian, Pakistani

Servings 4

Calories 232 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Potatoes Peeled and chopped
• ▢ 1 Onion Finely chopped
• ▢ 3 cloves Garlic Minced
• ▢ 1 tbsp Ginger Paste
• ▢ 2 Green Chillies Finely chopped
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Garam Masala
• ▢ 1/2 tsp Chilli Powder
• ▢ 2 tbsp Vegetable Oil
• ▢ 200 g Fenugreek Chopped
• ▢ 400 g Spinach Chopped
• ▢ Salt To taste

Instructions

• In a large pan or wok over medium heat, heat the oil. Add the cumin seeds and fry for a few seconds until they sizzle.
• Add the chopped onion, garlic, ginger paste, and green chillies. Cook for 5-7 minutes until the onions turn translucent and the mixture is fragrant.
• Add the diced potatoes to the pan and stir well to coat them with the onion mixture. Fry for 5 minutes, stirring occasionally.
• Mix in the coriander powder, turmeric powder, garam masala, chilli powder, and salt to taste. Cook for 2-3 minutes.
• Stir in the chopped fenugreek leaves and spinach. Cook for 15-20 minutes or until the potatoes are cooked through.
• Serve hot with naan bread or rice.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 232kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 170mgPotassium: 1161mgFiber: 7gSugar: 3gVitamin A: 9387IUVitamin C: 58mgCalcium: 134mgIron: 5mg

Keyword Curry, Food, Potato, Recipe, Spicy, Spinach, Vegan, Vegetarian

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