Saag Aloo
Saag aloo is a vegetarian curry of spinach and potatoes seasoned with warm spices and aromatics. Cooked on the stovetop until the potatoes are tender and the spinach wilts into a thick, fragrant sauce.
Ingredients
Method
Cut potatoes into 3/4-inch cubes. Roughly chop spinach. Dice onion, mince garlic and ginger.
Heat ghee in a large pot or deep skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Add garam masala, turmeric, cumin, and red pepper flakes; stir constantly for 30 seconds to bloom the spices.
Add potato cubes and stir to coat with spiced oil. Cook for 2 minutes.
Pour in vegetable broth, add salt, and bring to a simmer. Cover and cook for 12–15 minutes until potatoes are almost tender.
Stir in chopped spinach in batches, allowing it to wilt with each addition. Cook uncovered for another 5 minutes until spinach is fully wilted and potatoes are tender.
Taste and adjust seasoning if needed. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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