There’s one thing deeply comforting a few Saag Aloo recipe. Perhaps it’s the pillowy comfortable potatoes, silky leafy greens, or the warming Indian spices – no matter it’s, I’m on board! Who knew the easy mixture of potatoes and greens might style SO good??
Similar to Aloo Gobi, saag aloo is a traditional Indian dish that’s nourishing and filling sufficient to be served as a important or aspect dish.
I stray a little bit methods away from the normal model, although, which sautés and steams the potatoes. By roasting the potatoes as an alternative, they tackle probably the most indulgent buttery but crisp texture that makes each chunk of this spiced dish heavenly!
Desk of contents:
1. What’s Saag Aloo?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step directions
5. Ideas for making this recipe
6. Continuously Requested Questions
7. Recipe card with notes
What’s Saag Aloo?
Saag aloo is a well-liked Indian and Pakistani aspect dish made by frying potatoes (aloo) and leafy greens (saag) in spices and aromatics. It’s historically served as a aspect dish however is filling and comforting sufficient to get pleasure from as the primary occasion.
In India, saag doesn’t check with only one kind of leafy inexperienced. As a substitute, it might refer to varied greens, equivalent to mustard greens, fenugreek leaves, or spinach (also referred to as palak). Since a few of these greens are exhausting to seek out within the U.S., I exploit child spinach to make sure a fast and accessible dish, so you may as well name it aloo palak (or palak aloo).
And similar to Aloo Gobi, there are dry variations of saag aloo and moist or “curry” variations of it. My recipe exhibits you the right way to make the dry model.
Why this recipe works
Streamlined technique = mouthwatering outcomes
Conventional saag aloo recipes steam-sauté the potatoes in the identical pan because the masala. Nonetheless, after extensively testing my Aloo Gobi recipe, I discovered that this technique had me stirring for lengthy intervals of time solely to be left with meh-flavored potatoes. They both didn’t cook dinner all through or left some potatoes tender and others not.
As a substitute, I go for a nontraditional, albeit handy technique that resulted in mouthwatering potatoes: roasting.
By roasting the potatoes within the oven, their hidden flavors are dropped at the forefront whereas additionally they develop a stunning golden crust and tender-crisp texture.
Oven roasting additionally means the potatoes don’t have to be flipped or tossed, so much less babysitting for you! All of this further time means that you can work on the second element of the dish: the masala.
The perfect Indian consolation meals
Everybody I served this to has stated one thing alongside the traces of, “This dish is like Indian restaurant consolation meals!”
A cautious mix of Indian aromatics – onions, garlic, ginger, and inexperienced chiles – plus complete and floor spices ship conventional daring Indian flavors that you just’d sometimes discover in Indian eating places. Reaching this isn’t that difficult, both. You simply want the fitting components!
Indulgent but healthful
Are you able to consider that this recipe packs in a whopping 10 ounces (300g) of spinach?! All of that spinach hundreds this dish with properties that may enhance your eye well being, cut back your threat of most cancers (particularly prostate and breast most cancers), provide you with wholesome pores and skin, and rather more.
However aloo saag (or saag aloo, both is ok!) is so scrumptious and indulgent that you just received’t even discover you’re consuming one thing good for you. The ratio of indulgent creamy spiced potatoes with a buttery mouthfeel to nutrient-rich and silky spinach is solely excellent.
Ingredient notes
Potatoes
The star of the dish! I like making this spinach potato curry with Yukon Gold potatoes as a result of they’re a little bit waxy and a little bit starchy, which provides them a creamy inside when roasted.
Slicing them into medium-sized items (barely lower than 1” or 2.5 cm in dimension) helps them cook dinner rapidly and makes them the proper chunk dimension.
Russet potatoes will even work if that’s all yow will discover. They’ll simply be a little bit softer and a bit fluffier quite than creamy.
Child spinach
Technically, you can also make saag aloo with any kind of leafy inexperienced you want, not simply child spinach. Nonetheless, it’s my leafy inexperienced of selection as a result of it requires no prep apart from a fast chop (which you are able to do whereas the onions cook dinner).
Extra mature spinach leaves require you to chop off their thick stems. Plus, they take longer to cook dinner, and generally have a bitter taste that comes by way of on this fast cooking course of.
Entire spices
The masala (the saucy mix of aromatics and spices) is crucial to saag aloo (and a ton of different Indian recipes, actually). It begins with complete cumin seeds and mustard seeds to construct a robust layer of taste. Plus, the bouncy texture of the mustard seeds is pleasant with the tender potatoes and spinach.
Traditional Indian aromatics
This dish requires some traditional Indian aromatics, like onions, ginger, garlic, and inexperienced chiles. They begin off the masala with a brilliant flavorful baseline, whereas tomatoes add the mandatory tang and really delicate sweetness.
Substitute: I want to make this with recent tomatoes but when they’re out of season, use an equal quantity (8 oz / 230g) of canned diced or crushed tomatoes.
Floor spices
Most variations of saag aloo comprise turmeric, coriander, and crimson chili powder, whereas some additionally comprise two spices you won’t be as accustomed to: amchur powder and asafoetida (the latter is called “hing” in Hindi).
Amchur is a refreshingly tangy powder constituted of dried, unripe mangoes. Asafoetida is extra funky (it smells sturdy!) and lends a quintessentially Indian taste that’s exhausting to explain in phrases (it’s really a resin quite than a traditional spice).
The place to purchase: I like to recommend taking a visit to your native Indian market to select up amchur, asafoetida, and different components for this recipe.
Or, in case you’re due for a spice restock, my favourite spice model, Burlap & Barrel, sells a improbable amchur powder grown on a household farm in probably the most well-known mango-growing area of India; that is additionally a model I like. For asafetida, that is the one my mother has used for years (affiliate hyperlinks).
Substitutions: No amchur? Add extra lime or lemon juice on the finish for tang. No asafoetida? Simply omit it.
Allergic to gluten? Most forms of asafoetida comprise small quantities of gluten, so omit in case you’re allergic. If you happen to don’t wish to depart it out, the model Pure Indian Meals has a GF choice or you’ll be able to order GF asafoetida on-line (affiliate hyperlink).
Ending spices
I like to complete this dish with two extra spices: garam masala and fenugreek leaves, AKA kasoori methi. Fenugreek leaves are fairly particular right here, as they add a daring, savory, pungent taste that may’t be replicated with the rest.
I’ve listed fenugreek leaves as non-obligatory, however in case you go to an Indian grocery retailer, I’d take into account it a must-buy! Similar to in my Tofu Tikka Masala and Malai Kofta, it provides that je ne sais quoi taste you’d sometimes discover in Indian restaurant dishes.
Step-by-step directions
Lay the scrubbed and chopped potatoes on a lined baking sheet. Drizzle them with oil and season with salt and pepper. Unfold them right into a single layer.
Roast the potatoes till they’re browned in spots and tender however not tremendous comfortable (with out flipping).
In the meantime, make the masala by heating the oil in a big, deep sauté pan or Dutch oven over medium-high warmth.
As soon as shimmering, add the cumin seeds and mustard seeds. Shake the pan and stir ceaselessly. As soon as the seeds begin to pop, add the asafetida (non-obligatory); stir continuously for 10 seconds (it is going to scent funky!).
Cut back the warmth and add the onions. Prepare dinner till golden brown and comfortable, deglazing the pan with a splash of water as wanted to forestall the aromatics from sticking.
Now add the garlic, ginger, serrano pepper, and tomato paste to the pan with the onions/aromatics.
Prepare dinner for 1 to 2 minutes earlier than stirring within the turmeric, coriander, amchur, chile powder, and black pepper.
Add the tomatoes and use the juices to deglaze the pan. Prepare dinner till the tomatoes have absolutely softened and the masala is popping right into a thick, saucy texture. Crush within the fenugreek leaves along with your palms and toss to coat.
Switch the roasted potatoes to the pot with the masala. Toss to coat and stir ceaselessly to forestall sticking.
Flip up the warmth and add among the spinach to the pan. Prepare dinner the spinach till it wilts a bit, then add one other batch. Repeat till all the spinach is tender.
Take the saag aloo off of the warmth and stir within the garam masala, lemon juice, and cilantro. Season to style with salt as wanted. Get pleasure from!
Ideas for making this recipe
Don’t shortcut the spices
The entire and floor spices make this dish, so I don’t suggest making too many shortcuts. When you have an area Indian grocery retailer, make a visit there, and also you’ll discover all the spices you want to obtain the restaurant-worthy flavors.
Bonus: The spices at Indian grocers are SO rather more inexpensive than at commonplace grocery shops! And often you’ll discover an Indian store proprietor who’ll be very happy that can assist you discover what you want.
Streamline with multitasking
Because the potatoes roast, chop the onions, tomatoes, and different aromatics. Whilst you await the onions to cook dinner, chop the infant spinach.
These multitasking methods prevent time and show you how to put this wonderful dish collectively a lot faster.
Chop finely and evenly
The extra finely you cube the onions, the faster they’ll soften and switch golden. The identical goes for the tomatoes – as soon as they’re finely chopped, the tomatoes will rapidly soften and soften into the masala, yielding a saucy and wealthy texture with out leaving any distinct tomato items behind.
Don’t skimp on the oil
How do you get your self to eat a mountain of spinach with out even realizing it? You add a little bit little bit of richness!
On this recipe that comes within the type of oil. It not solely helps to launch all the fat-soluble flavors within the spices, it additionally provides the end dish a barely saucy, silky texture. I promise it is going to make you’re feeling such as you’re consuming severe consolation meals and never a mountain of spinach!
Give the components room to breath
Make the masala in a deep sauté pan or Dutch oven. A big pot like this leaves loads of room to cook dinner all ten ounces of spinach very quickly.
Be sure the potatoes are unfold in a single layer on the baking sheet, too. Overlapping will trigger them to steam quite than crisp and change into golden.
Continuously Requested Questions
The entire spices you want must be straightforward to seek out at your native Indian grocery retailer. However in case you don’t have one, you’ll be able to get them organized on-line.
I’ve had good outcomes utilizing Rani model spices, which can be found on Amazon. And as I’ve talked about many instances, my favourite sustainable spice model, Burlap and Barrel, sells many of the spices you want.
If you happen to stay within the U.S., you should use Russet potatoes; they’ll simply be a little bit softer and a bit fluffier quite than creamy. If you happen to stay within the U.Ok., I’ve been advised that Maris Piper potatoes are fairly much like Yukon golds.
I want the feel of recent child spinach, however you should use frozen chopped spinach in a pinch.
Since frozen spinach is extra tightly packed than recent, you’ll want lower than the ten ounces/285g (in all probability nearer to six or 7 ounces ~150 to 200g of frozen spinach). You’ll additionally wish to cook dinner it longer so the surplus water can evaporate.
You’ll be able to serve saag aloo each as a aspect dish with greater entrees, like Chickpea Curry, Purple Lentil Curry, or Dal Makhani, or as a important dish with flatbread and rice.
Dry variations of saag aloo (versus curried variations) are finest scooped up with roti, chapati, or one other Indian flatbread like my vegan naan. That stated, I additionally love serving saag aloo with basmati rice and a scoop of vegan coconut yogurt or raita.
If you happen to want to serve with bread, store-bought pita is nice in a pinch. I prefer to elevate the bread by charring it over an open gasoline flame, then brushing it with a little bit vegan butter or oil.
Are you searching for the protein? You don’t sometimes see saag aloo or aloo gobi served with a protein as a result of most vegetarian Indian households already eat a protein-rich weight loss plan filled with lentils, beans, and break up peas.
But when you really want some protein right here, my favourite (very untraditional) choice is to combine the potatoes and greens with baked or fried tofu (there’s sufficient sauciness within the dish to coat the tofu as effectively). In a pinch, I’ve additionally used store-bought pre-baked tofu and that labored wonderful too (so long as it’s mildly flavored).
One other strategy to serve that is with protein-rich chickpeas. Drain and rinse two cans of chickpeas, toss them with olive oil, salt, and pepper, then lay them on a sheet pan. Roast them within the oven concurrently the potatoes till they’re golden brown and crunchy in spots.
Hold the leftovers in an hermetic container within the fridge for 4 to five days. To reheat, fry the leftovers in a frying pan till the potatoes are warmed by way of and considerably crispy once more.
Extra traditional Indian recipes
Crispy roasted potatoes, leafy greens, and a divine mixture of Indian spices and aromatics get collectively on this elevated Saag Aloo recipe. It’s an indulgent and nourishing Indian aspect dish or important that can heat you from head to toe.
Masala
- 2 teaspoons cumin seeds
- 1 ½ teaspoons black or brown mustard seeds
- ¼ teaspoon asafetida (AKA hing) (non-obligatory, see Be aware 2)
- 1 medium-large yellow onion, finely diced
- 5 garlic cloves, grated or minced
- 1 inch piece ginger, grated or minced
- ½ of a serrano pepper, finely chopped (see Be aware 3)
- 1 tablespoon tomato paste
- ½ teaspoon floor turmeric
- 2 teaspoons floor coriander
- 1 teaspoon amchur (non-obligatory, see Be aware 2)
- ½ to 1 teaspoon kashmiri chili powder or delicate Indian chili powder (see Be aware 2)
- Freshly cracked black pepper to style
- ½ pound (225g) Roma or plum tomatoes, finely chopped
- 1 ½ teaspoons kosher salt, plus extra to season
- 1 tablespoon fenugreek leaves (non-obligatory, see Be aware 4)
- 10 ounces (285g) child spinach
- 1 teaspoon garam masala
- ½ to 1 tablespoon freshly squeezed lemon juice
- 1 large handful of cilantro (~12g), chopped
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Preheat the oven to 425ºF/220ºC. Prepare a rack in the midst of the oven. Scrub the potatoes (I don’t peel). Slice into 1-inch (2.5 cm) chunks.
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Switch potatoes to a parchment paper-lined sheet pan. Drizzle with oil (1 to 1 ½ tablespoons) and season with ½ teaspoon kosher salt and pepper to style. Unfold out in a single layer (in the event that they overlap on high of one another, use two sheet pans).
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Roast for 20 to 25 minutes with out flipping, or till browned in spots and tender however not tremendous comfortable.
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In the meantime, make the masala. Hold a small bowl of water close to the range. Seize a flat-ended spatula.
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Warmth a big, deep sauté pan or Dutch oven over medium-high warmth with the remaining 2 ½ TBSP oil. As soon as shimmering, add cumin seeds and mustard seeds; shake the pan forwards and backwards or stir ceaselessly. As soon as they begin popping (30 to 60 seconds), add the asafetida if utilizing, and stir continuously for 10 seconds (it is going to scent funky!).
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Cut back the warmth to medium and add the onions. Season with a pinch of salt, and cook dinner till golden browned and softened, about 10 minutes, stirring sometimes. Add a splash of water as wanted to deglaze.a. Whereas the onions cook dinner, chop the infant spinach.
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To the onions, add the garlic, ginger, inexperienced chile, and tomato paste. Prepare dinner for 1 to 2 minutes, stirring very ceaselessly. Add the turmeric, coriander, amchur if utilizing, chile powder, and several other cracks of pepper. Prepare dinner, stirring virtually continuously, for 30 seconds. If the combination sticks, add a splash of water to deglaze.
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Add within the tomatoes and 1 ½ teaspoons kosher salt, utilizing the tomato juices to deglaze the pan and scrape up the browned bits. Prepare dinner for five minutes, or till the tomatoes have absolutely softened and it’s turning right into a thick, saucy texture. Crush within the fenugreek leaves along with your palms and toss to coat.
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Add the roasted potatoes to the masala and toss to coat for about 2 to three minutes, stirring ceaselessly to forestall sticking.
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Improve the warmth to medium-high and add in about ¼ of the child spinach. Prepare dinner the spinach, as in case you’re stir frying it. As soon as it wilts a bit and you’ve got more room, add one other batch of spinach and repeat. Prepare dinner briefly till simply tender and wilted.
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Take off the warmth, and stir within the garam masala, lemon juice, and cilantro. Season to style with salt.
2. Asafoetida (aka “hing”) has a musky scent and provides a quintessential Indian taste; omit in case you don’t have it. It sometimes comprises small quantities of gluten, so omit if GF.
If you happen to don’t amchur, add extra lemon juice at ending.
If you happen to don’t have a delicate crimson chile powder, sub with ¾ tsp paprika + ¼ tsp cayenne. All spices are bought at Indian grocers or on-line.
3. ½ serrano pepper with the membranes/seeds intact will yield a average warmth. For spicy!, use 1 full pepper. For delicate warmth, omit solely.
4. Fenugreek leaves are additionally bought as kasuri methi. They add a really distinctive taste and don’t have any substitute. Yow will discover them at Indian grocers or on-line. If you happen to don’t have it, chances are you’ll wish to add extra garam masala to style
