Entrees

Saag Aloo (Indian Spinach with Potatoes)

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Saag Aloo is a classic dish in North Indian cuisine. Adjust the jalapeno pepper quantity to suit how spicy you like your food.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

1 pound potato, russet
2 tablespoons butter
1 onion, yellow
1 1⁄2 teaspoons pepper, jalapeño
1⁄2 teaspoon cumin, ground
1⁄2 teaspoon turmeric, ground
1⁄2 teaspoon garam masala
2 teaspoons coriander, ground
2 tablespoons lemon juice
3 tablespoons water
12 ounces spinach
1⁄2 teaspoon salt

Instructions

In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized chunks, add them to the boiling water, and cook for about 7 minutes. Remove them from the heat, drain, and set aside.

Heat the butter or oil in a large skillet over medium-high heat. Fry the parboiled potatoes for 8-12 minutes until they begin to brown. Meanwhile, chop the onion and pepper. Remove the potatoes from the pan and set aside. Add the spices to the hot skillet and toast over medium heat for a minute or two until they darken. Add the onions and peppers and saute them until the onions are transparent. Add the lemon juice, water, and spinach. Cook, stirring frequently, until the spinach is fully wilted. Fold in the potatoes to the cooked spinach. 

Serve warm over rice.