Delicious Saag Aloo Recipe: An Indian Spinach and Potato Delight
Saag Aloo, a beautifully spiced dish made with potatoes and spinach, serves as an excellent side for curry nights or a satisfying lunch on its own. This recipe combines a hint of chili heat, stock, ghee, and spices to create an aromatic sauce that clings perfectly to the potatoes and spinach.
What Ingredients Are Needed for Saag Aloo?
- Ghee: Used for an authentic flavor, but oil like avocado can also work.
- Chilies: Optional; Fresno chilies or Birds eye chilies add heat. Alternatively, use ½ teaspoon of Kashmiri chili powder or skip them altogether.
- Potatoes: Rooster potatoes work best due to their floury texture, but waxy potatoes can also be used.
- Spinach: Fresh spinach is preferred, but frozen can be used too. Traditionally, mustard leaves are used for this dish, but spinach is common in Western variations—often referred to as Aloo Palak.
Step-by-Step Preparation for Saag Aloo
- Start by frying cumin seeds and mustard seeds in ghee. Once hot, add chopped red onions; the popping will cease.
- Then, add minced garlic, chopped chilies, turmeric, garam masala, fenugreek, and a bit of tomato puree, stirring to coat the onions.
- Next, mix in the boiled potatoes and add salt. Stir everything before adding stock and spinach.
- Continue to toss gently until the spinach wilts, and the dish is ready to serve.
Serving Suggestions and Final Touches
Saag Aloo is rich in flavor with a spiced, slightly chili-infused essence. To elevate the dish, sprinkle some freshly chopped coriander (cilantro) before serving.
For a side, consider pairing it with naan bread or rice to soak up the delightful sauce. Enjoy it as a comforting accompaniment to your favorite Indian curries.
Pro Tips for the Best Saag Aloo
For the richest flavor, use chicken stock; alternatively, vegetable stock can be utilized for a vegetarian option. You can grab your ingredients easily via Amazon or AliExpress.
FAQ About Saag Aloo
Yes, simply ensure you use gluten-free stock to make this dish safe for gluten-sensitive diners.
Yes, you can prepare and freeze it. However, reheating may make the potatoes a bit mushy. It’s advisable to serve this dish fresh but can be refrigerated for 1-2 days after cooking.
