Simple Sag Aloo Indian Potato and Spinach
Discover the vibrant flavors of 'Simple Sag Aloo Indian Potato and Spinach,' a classic vegetarian dish that combines tender, golden potatoes with fresh, wilted spinach in a fragrant blend of Indian spices. Perfect for a quick weeknight dinner, this recipe is ready in just 40 minutes and features earthy cumin, warming turmeric, and aromatic garam masala for an authentic touch of Indian cuisine. A hint of garlic and ginger adds depth, while a squeeze of lemon brightens every bite. Ideal as a side dish or a light main course, serve this comforting, gluten-free creation with fluffy naan, roti, or a bowl of steamed basmati rice for a satisfying meal. Simple ingredients, straightforward instructions, and bold flavors make this sag aloo an essential addition to your recipe collection.
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Ingredients
- 500 grams Potatoes
- 200 grams Fresh spinach
- 2 tablespoons Oil (vegetable or sunflower)
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon, freshly grated Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 1 finely chopped (optional) Green chili
- 100 milliliters Water
- 1 teaspoon Lemon juice
Directions
Step 1
Peel and dice the potatoes into bite-sized cubes.
Step 2
Rinse the spinach thoroughly and set aside.
Step 3
Heat the oil in a large pan over medium heat.
Step 4
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Step 5
Add the chopped onion to the pan and sauté until golden brown, about 5 minutes.
Step 6
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for 1-2 minutes until fragrant.
Step 7
Add the turmeric powder, coriander powder, and garam masala. Mix well to coat the onions and spices.
Step 8
Add the diced potatoes to the pan and stir to evenly coat them with the spice mixture.
Step 9
Pour in the water, cover the pan with a lid, and allow the potatoes to cook for about 15 minutes, stirring occasionally, until they are tender.
Step 10
Once the potatoes are cooked, add the fresh spinach to the pan. Stir well to combine and cook for another 2-3 minutes, allowing the spinach to wilt.
Step 11
Season with salt and stir to mix everything together.
Step 12
Finish with a squeeze of fresh lemon juice for a touch of brightness.
Step 13
Serve hot as a side dish with naan, roti, or rice.
Nutrition Facts
| Serving size | (1027.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 885.5 |
| Total Fat 30.6g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2583.6mg | 0% |
| Total Carbohydrate 139.1g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 14.2g | |
| Protein 21.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 384.3mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 3216.4mg | 0% |
Source of Calories