Saag Aloo
by Nabeela Kauser
Savour the rich blend of Indian spices with our authentic saag aloo recipe. This hearty and nutritious dish is perfect for those seeking a simple yet exotic meal. Easy to follow steps make it achievable for cooks of all skill levels.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 4
Calories 232 kcal
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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.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Calories: 232 kcal Carbohydrates: 36 g Protein: 8 g Fat: 7 g Saturated Fat: 1 g Sodium: 170 mg Potassium: 1161 mg Fibre: 7 g Sugar: 3 g Vitamin A: 9387 IU Vitamin C: 58 mg Calcium: 134 mg Iron: 5 mg
Keyword Curry, Food, Potato, Recipe, Spicy, Spinach, Vegan, Vegetarian