Creamy Spinach and Potato Curry — Saag Aloo
A North Indian skillet of crisp-edged potatoes tossed with spinach, mustard greens, ginger, and warm spices, finished with a touch of cream and crushed kasuri methi.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut potatoes into 0.5-inch cubes. Wash and roughly chop spinach and mustard greens. Finely chop onion and green chillies. Measure ginger-garlic paste, spices, kasuri methi, and lemon juice. Julienne fresh ginger and chop coriander for garnish.
Sear
Heat oil and ghee in a wide skillet over medium-high heat. Add cumin seeds, sizzle 15 seconds. Add potato cubes in a single layer, cook undisturbed 4 minutes, then toss 4 minutes more until edges are deeply golden and crisp.
Saute
Lower heat to medium. Add chopped onion, cook 4 minutes stirring until soft and lightly golden. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Bloom
Add Kashmiri chilli powder, turmeric, ground coriander, ground cumin, and salt. Toss 30 seconds with a splash of water to bloom the spices. Cover, reduce heat to low, cook 5 minutes shaking once until potatoes are fork-tender.
Wrap
Uncover and add spinach and mustard greens. Toss on medium heat 3 minutes until greens wilt completely and masala coats everything. Stir in garam masala, crushed kasuri methi, and lemon juice off the heat.
Plate
Transfer to serving bowls and garnish generously with julienned ginger and fresh coriander. Serve hot with roti, paratha, or basmati rice, mango pickle, and roasted papad alongside.
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