Indian 35 min

Saag Aloo

Name: Saag Aloo
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs baby potatoes, halved; 10 oz fresh spinach, roughly chopped; 3 tablespoons ghee or oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 green chiles, finely sliced; 1 teaspoon turmeric; 1 teaspoon coriander powder; 1/2 teaspoon garam masala; Salt to taste; Lemon juice to finish

veganvegetariangluten-freehealthy

Ingredientsfor 2

270

Cal

Protein

38g

Carbs

10g

Fat

11.5 lbs baby potatoes, halved
210 oz fresh spinach, roughly chopped
33 tablespoons ghee or oil
41 teaspoon mustard seeds
51 teaspoon cumin seeds
61 large yellow onion, thinly sliced
74 cloves garlic, minced
81-inch piece fresh ginger, grated
92 green chiles, finely sliced
101 teaspoon turmeric
111 teaspoon coriander powder
121/2 teaspoon garam masala
13Salt to taste
14Lemon juice to finish

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Instructions

1
Boil potatoes in salted water for 12–15 minutes until just tender when pierced with a fork. Drain and set aside. Do not overcook — they will cook further in the pan.
2
Heat ghee in a large skillet over medium-high heat. Add mustard seeds and cover briefly until they pop (about 30 seconds). Add cumin seeds and sizzle 20 seconds. Add onion and cook for 8 minutes until golden. Add garlic, ginger, and green chiles, cook 2 minutes.
3
Add turmeric and coriander powder, stir 1 minute. Add boiled potatoes and toss to coat in the spiced oil. Cook for 5–6 minutes until potatoes develop a light golden crust, pressing gently with a spatula.
4
Add spinach in large handfuls, stirring between additions until wilted, about 3–4 minutes total. Sprinkle in garam masala and season with salt. Finish with a squeeze of lemon juice. Serve immediately.