Saag Aloo

Indulge in the comforting flavors of Saag Aloo, a beloved vegetarian classic that pairs tender, spiced potatoes with the vibrant earthiness of wilted spinach. This wholesome Indian side dish combines the aromatic allure of cumin, turmeric, coriander, and garam masala with the richness of mustard oil for an unbeatable depth of flavor. The recipe is easy to make, with just 15 minutes of prep time and a quick 30-minute cook time, making it perfect for weeknight dinners or festive spreads. Served hot and garnished with fresh cilantro, Saag Aloo pairs beautifully with warm roti or fluffy basmati rice for a satisfying, nutritious meal that will brighten up your table.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams spinach
• 400 grams potatoes
• 1 medium onion
• 3 pieces garlic cloves
• 1 inch piece ginger
• 2 pieces green chili
• 0.5 teaspoons turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoons garam masala
• 2 tablespoons mustard oil
• 1 teaspoon salt
• 100 milliliters water
• 2 tablespoons fresh cilantro

Directions

Step 1

Start by washing the spinach thoroughly in cold water to remove any dirt. Drain the excess water and chop the leaves roughly.

Step 2

Peel the potatoes and cut them into 1-inch cubes.

Step 3

Finely chop the onion, garlic, and ginger. Slit the green chilies lengthwise.

Step 4

Heat 2 tablespoons of mustard oil in a large pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter.

Step 5

Add the chopped onions and sauté until they turn golden brown, about 5 minutes.

Step 6

Add the garlic, ginger, and green chilies, and sauté for another 2 minutes until fragrant.

Step 7

Stir in the chopped potatoes and add 1/2 teaspoon of turmeric powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix well to coat the potatoes with the spices.

Step 8

Add 100 milliliters of water to the pan, cover it with a lid, and let the potatoes cook for about 10 minutes or until they are soft, stirring occasionally.

Step 9

Once the potatoes are cooked, add the chopped spinach to the pan. Cover and cook for another 5 minutes until the spinach wilts and turns dark green.

Step 10

Remove the lid and stir the mixture well. Cook uncovered for another 5 minutes, allowing any excess moisture to evaporate.

Step 11

Sprinkle 1/2 teaspoon of garam masala over the saag aloo and mix well.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with warm roti or basmati rice.

Nutrition Facts

Serving size	(1251.8g)

Amount per serving	% Daily Value*
Calories	884.1

Total Fat 33.4g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2984.9mg	0%
Total Carbohydrate 124.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 15.8g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 520.8mg	0%
Iron 15.9mg	0%
Potassium 5665.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 12.7%

Carbs: 54.4%