Saag Aloo

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 246
• Protein: 7 g
• Carbs: 31 g
• Fat: 9 g

Ingredients

• 500 g Potato ( peeled and cubed )
• 500 g Spinach ( fresh, roughly chopped )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 2 tbsp ghee
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 piece Hot chili pepper ( fresh, deseeded and minced )
• 1 tsp garam masala
• 1 pinch Fleur de sel
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Vegetable preparation

   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. Roasting and aromatic base

   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. Cooking the potatoes

   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. Integrating the saag

   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. Finishing

   Sprinkle the garam masala at the end of cooking. Mix one last time to coat each piece well. Serve immediately while steaming hot.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Flavors often develop better the next day.