Saag Aloo
Ingredients
- 500 gPotato (peeled and cubed)
- 500 gSpinach (fresh, roughly chopped)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 2 tbspghee
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 pcHot chili pepper (fresh, deseeded and minced)
- 1 tspgaram masala
- 1 pinchFleur de sel
- 20 gFresh ginger (peeled and finely minced)
Method
Tender potatoes coated in dark green wilted spinach. The aroma of toasted cumin and turmeric fills the kitchen as the seeds sizzle in the hot ghee.
- 1
Peel the potatoes and cut them into 2 cm cubes. Finely slice the onion. Mince the garlic and ginger. Wash the spinach and chop it roughly.
- 2
Heat the ghee in a sauté pan. Add the cumin seeds; when they sizzle and darken slightly, add the onion. Sauté without browning until translucent.
- 3
Add the garlic, ginger, chopped chili, and turmeric. Stir in the potato cubes. Season with salt. Pour in a little water, cover, and simmer over low heat until a knife tip sinks in without resistance.
- 4
Uncover and add the spinach in handfuls. Stir gently to wilt them. The water released by the leaves should evaporate to coat the potatoes in a short, dark sauce.
- 5
Sprinkle the garam masala at the end of cooking. Mix one last time to coat each piece well. Serve immediately while steaming hot.
Frequently asked questions
How do you get this dish right?
- Don't stir too vigorously once the potatoes are cooked to avoid mashing them.
- If using frozen spinach, squeeze it well to remove all excess water before adding.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Flavors often develop better the next day.
