Saag Aloo Recipe (Aloo Palak)

 https://sandhyahariharan.co.uk/saag-aloo/

Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 People
Author: Sandhya Hariharan

This easy saag aloo is made with fresh spinach leaves, roast potatoes and warming spices. Serve with naan bread and yogurt sauce for a delicious midweek meal.

1 teaspoon sunflower oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium Onion finely chopped
1 inch ginger grated
3 cloves garlic minced
2 bird's eye green chilli finely chopped (optional)
1 medium tomato finely chopped
½ teaspoon turmeric Powder
½ - 1 teaspoon red Chilli Powder
1 teaspoon coriander Powder
½ teaspoon cumin Powder
1 teaspoon curry Powder
250 g spinach chopped
salt to taste
 ¼-½ cup water optional
½ teaspoon garam masala
½ lemon Juice
1 teaspoon kasuri methi dried fenugreek leaves

Roast Potato

500 g baby Potatoes cubed
1 teaspoon turmerc
¾-1 teaspoon salt
1 teaspoon sunflower oil

Start with the potatoes...

Add the potatoes, turmeric, salt and oil to a bowl. Toss together to combine.
Air fry at 390F / 200C for 16-18 minutes. Alternatively, cook in the preheated oven at 425F/220C for 20-25 minutes.

Saag

Heat oil in a pan over medium heat. Add mustard and cumin seeds. Once they infuse in the oil, and begin to sizzle, add onion, and ginger garlic. Saute for 4-5 minutes until soft and translucent.

Next add the tomatoes, green chili, salt, spices( except garam masala).Cook for 3-4 minutes until the masala begins to bubble and they have combined well.

Increase the heat of the pan, add the spinach. Stir fry until they loose all the moisture. About 7-8 minutes. The spinach needs to be cooked until there is no raw smell.

If you feel the spinach is sticking to the bottom of the pan, add ¼ cup of water and cook.

When the spinach is cooked, add the roast potatoes, lemon juice, garam masala kasuri methi and toss together.

Garnish with sliced red chillies for added heat.