Details: Created by:
Very Morish | Prep: 10m | Cook: 20m | Ready: 30m | Feeds: 4 |
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Ingredients
3
large yellow potatoes
10
ounces spinach
1
medium red onion
3
cloves garlic
1
small ginger
1
teaspoon cumin seeds
1
individual green chili
1 / 2
teaspoons turmeric
1
teaspoon ground coriander
1 / 2
teaspoons red chili powder
1
teaspoon garam masala
2
tablespoons ghee
1
fluid ounce lemon juice
1
pinch cilantro
Steps
Step 1
Boil the cubed potatoes in salted water for 5–7 minutes until they are just tender but still hold their shape. Drain and set aside. (Alternatively, you can pan-fry them directly in step 3, but boiling ensures a creamy interior).
Step 2
Heat oil or ghee in a large skillet over medium heat. Add the cumin seeds; once they sizzle and smell fragrant (about 30 seconds), add the diced onion. Sauté until the onion is translucent and slightly golden.
Step 3
Stir in the ginger, garlic, and green chili. Cook for 1 minute. Add the turmeric, coriander, and chili powder. If the spices look dry, add a splash of water to prevent burning.
Step 4
Toss the par-boiled potatoes into the pan. Stir well to coat them in the spice mixture. Let them cook undisturbed for 3–4 minutes so they develop a slight golden crust.
Step 5
Add the chopped spinach in batches. It will look like a lot, but it wilts down quickly. Stir gently until the spinach has collapsed and most of the moisture has evaporated.
Step 6
Sprinkle with garam masala and salt. Give it one last stir, turn off the heat, and squeeze fresh lemon juice over the top. Garnish with cilantro.
Footnote
Use a wide skillet rather than a deep pot. This allows the moisture from the spinach to evaporate quickly so the dish stays "dry" and the potatoes don't get mushy.
Yukon Gold potatoes are ideal because they hold their shape well but have a buttery texture that soaks up the spices.
What makes this dish special?
Aloo Saag is more than just a side dish; it’s a masterclass in the "dry curry" style (sabzi). Unlike saucy curries, the spices here are toasted to create a flavorful "masala" that clings directly to the potatoes. What makes it truly special is the contrast in textures: the crispy, golden edges of the potatoes against the silky, wilted spinach. It’s a centuries-old recipe rooted in Ayurvedic traditions, often eaten in winter when greens are at their peak to provide iron, vitamins, and grounding energy.
