How To Make Saag Aloo, Saag Aloo Recipe

Simple and Rustic potato and spinach curry

Saag aloo is the simplest aloo palak curry and every one loves it for its mild and fresh flavors. It’s a very easy to cook stir fry with basic Indian spices. It is a very popular Indian dish in U.K.

There are many versions of making aloo palak , some are made the rich and  creamy style loaded with cream or yogurt which are also very tasty but you will not be able to taste the true flavour of palak.I have seen many people add tomatoes and many spices to make saag aloo but the authentic way of making saag aloo is to add very few spices and only spinach and potato ,no tomato or yogurt is added in it .Avoid overcooking of spinach ,just cook till done.

There is one more version of making Aloo Palak , North Indian style – Aloo palak ki bhujiya .As Spinach is very good for health so I always try to add it in our meal- Sepu vadi ,Spinach corn curry , Stuffed spinach and cheese balls, Palak Raita, Daal hariyali ,Hara bhara kabab are my family favorite dishes and I try to cook them often.

 

Saag Aloo, Spinach and potato stir fry

Simple and rustic spinach and potato curry

• CourseSide dish
• CuisinePunjabi Cuisine

Servings	Prep Time
3People	10minutes

Cook Time

10minutes

Servings Prep Time 3People 10minutes

Cook Time 10minutes

Ingredients

• 3medium Potatoes / Aloo400 grams
• 250gram Spinach / Palak
• 2 Green Chillies / Hari Mirchchopped
• saltto taste
• 3/4tsp Cumin Seeds / Sabut Jeera
• pinchof Asafoetida / Hing powder
• 3tbsp Mustard Oil / Sarso ka tel
• 1tbsp Lemon Juice / Nimbu Ka Ras
• Pinchof Garam Masala Powder
• 1tsp Ginger / Adrakchopped

Instructions

1. Wash spinach 2-3 times in enough water to remove all the dirt .
2. Chop the hard stalks of spinach ,no need to remove the tender stalks
3. Peel and chop potato into medium size cubes (peeling potato is optional)
4. Heat oil in a pan ,a prefer to use a iron kadhai to cook spinach
5. Add mustard oil and let it heat properly and then switch off the heat and let it cool down slightly.
6. Now add cumin seeds ,chopped green chilies ,ginger and asafoetida.
7. Now add chopped potatoes and salt and mix.
8. Cover and cook on medium heat
9. Stir 2-3 times in between to avoid sticking to the bottom.
10. When potatoes are 90% done then add the chopped spinach and mix.
11. Cook on medium heat till spinach become soft (no need to cover the pan now)
12. When done add garam masala and lemon juice and mix
13. Serve hot with chapati or rice

Recipe Notes

Note-

1. Can use the leftover saag aloo to stuff in paratha or sandwiches.

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Posted in: Indian Cook