Aloo Saag ki Sabzi | Potatoes and Spinach Curry |

Aloo Saag ki Sabzi | Potatoes and Spinach Curry | ‎@Nishooskitchen
Aloo Saag (Potato Spinach) is a delightful curry made from tender potatoes and fresh spinach, cooked together with a blend of aromatic spices. It is a classic Pakistani and Indian dish that combines the earthy flavors of potatoes (aloo) with the vibrant, nutritious goodness of spinach (saag). Aloo Saag is a versatile dish that can be enjoyed as a main course or a side dish. Fresh spinach is incorporated towards the end of the cooking process, allowing it to retain its vibrant green color and nutritional value. This wholesome and hearty dish is not only delicious but also packed with vitamins and minerals, making it a healthy choice for any meal.
INGREDIENTS :
- 2-3 medium-sized potatoes, peeled and cut in cubed
- 1 kg fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves garlic, finely chopped
- 1-inch piece of ginger, chopped
- 2 green chilies, chopped (optional)
- 1/2 cup of oil
- 1 tbs cumin seeds
- 1 tbs turmeric powder
- 1 tbs cumin powder
- 1 tbs coriander powder
- 1 tbs garam masala
- 1tbs Salt, to taste
- 1/4 cup water
- Fresh cilantro, chopped (for garnish)
DIRECTIONS :
1. Cook the potatoes:
Add the cubed potatoes to the pan and boil it until it cooked well
2. Prepare the ingredients:
Wash and chop the spinach, and finely chop the onion, tomatoes, garlic, ginger, and green chilies.
3. Heat the oil:
In a large pan or skillet, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Sauté the aromatics:
Add the chopped onions to the pan and sauté until they become translucent. Then add the minced garlic, ginger, and green chilies (if using). Cook for another 2-3 minutes until the raw smell disappears.
5. Add the tomatoes and spices:
Stir in the chopped tomatoes, turmeric powder, cumin powder, and coriander powder. Cook for another 5 minutes until the tomatoes soften and the spices are well mixed.
6. Add water and simmer:
Pour in 1/4 cup of water and add salt to taste. Cover the pan and let it simmer on low heat for about 4-5 minutes.
7. Add the spinach:
add the chopped spinach to the pan. Stir well to combine and cook for another 5 minutes until the spinach wilts and mixes well. Add the boiled potatoes to the spinach and mix well together
Sprinkle the garam masala (optional) over the dish and mix well. Cook for an additional 2 minutes to allow the flavors to meld together.
8. Garnish and serve:
Garnish with freshly chopped cilantro and green chilli. serve hot with roti, naan, or rice.
squeeze a little lemon juice over the top before serving for a hint of tanginess (optional)
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