29 Apr 2025
This Saag Aloo recipe combines tender potatoes and flavorful spinach gravy in a easy, one-pot Indian curry.
Naturally vegan and gluten-free, this comforting spinach potato curry is a superb addition to your Indian dinner desk and excellent for weeknight meals. I typically make it with contemporary or frozen spinach as a fast vegetable aspect dish to pair with delicate Indian flatbread roti or steamed basmati rice.
Right here’s what I take advantage of to make this recipe at house, plus some examined swaps which have labored nicely for me. Scroll to the recipe card for actual measurements.
Potatoes: I used white potatoes, peeled and cubed into 1-inch cubes. Substitutions: Any number of potato, candy potatoes.
Spinach: I used contemporary spinach puree. Substitutions: Mixture of different leafy greens like kale, mustard greens, fenugreek leaves, and Swiss chard. Many instances, I even use frozen spinach and it’ll additionally work nicely on this recipe.
Onion: I used finely chopped onions. Substitutions: ½ teaspoon of onion powder or shallots.
Inexperienced chili: A inexperienced chili pepper provides a spicy kick to the curry (use it to your warmth choice). Substitutions: Use serrano or jalapeño for related warmth, or add a pinch of purple chili powder or paprika if contemporary chilies aren’t obtainable.
Garlic & Ginger: I used freshly grated garlic and ginger to taste the curry. Substitutions: ¼ teaspoon every of garlic and ginger powder or ½ teaspoon of ginger garlic paste.
Spice powders: I used a mix of widespread Indian spices (turmeric, purple chili powder, floor cumin, coriander, and garam masala) to season the dish, giving it warmth, coloration, and wealthy taste. Substitutions: Curry powder as per style.
Step 1: Warmth oil in an Prompt Pot (saute mode) or stovetop pan. Add cumin seeds, garlic, and ginger. Allow them to sizzle.
Step 2: Add chopped onions and inexperienced chili (if utilizing). Saute till onions are translucent.
Step 3: Now add potato cubes and blend them nicely.
Step 4: Add all of the spice powders and salt. Stir it nicely in order that the spices are coated nicely with the potatoes.
Step 5: Then goes the water.
Step 6: Now prepare dinner till potatoes are fork tender.
In Prompt Pot: Excessive strain, 0 minutes + 10-minute pure launch.
On stovetop: Medium warmth for quarter-hour, including water if wanted.
Step 7: As soon as the potatoes are nearly cooked, add spinach puree. Simmer for two–3 minutes.
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Finely chop the onions, ginger, and garlic. Peel and minimize the potatoes into 1-inch cubes.
Clear the spinach leaves and puree them. If utilizing inexperienced chili, mix it with the spinach or add it later throughout tempering.
Set the Prompt Pot to saute mode and warmth the oil. (Or warmth oil in a stovetop pan.)
1 tablespoon oil
Add cumin seeds, garlic, and ginger. Allow them to sizzle for a couple of seconds.
½ teaspoon garlic, ½ teaspoon ginger, ¼ teaspoon cumin seeds
Add chopped onions and inexperienced chili (if utilizing). Saute for 3–4 minutes till the onions flip translucent.
½ cup onion, 1 inexperienced chili
Add the potato cubes and stir nicely.
1 cup potatoes
Combine in spice powders. Stir nicely so the potatoes are evenly coated.
¼ teaspoon purple chili powder, ¼ teaspoon garam masala, ¼ teaspoon floor cumin, ¼ teaspoon coriander powder, ¼ teaspoon turmeric powder
Pour in water and add salt. Stir every thing nicely. If utilizing an Prompt Pot, deglaze the underside to keep away from a burn warning.
¼ cup water, ½ teaspoon salt
Shut the lid and set the Prompt Pot to excessive strain for 0 minutes. Let the strain launch naturally for 10 minutes, then do a fast launch.
On the stovetop, prepare dinner coated on medium warmth for about quarter-hour or till the potatoes are cooked by. Add water as wanted.
Energy: 96kcalCarbohydrates: 14gProtein: 3gFats: 4gSaturated Fats: 0.3gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.01gSodium: 369mgPotassium: 502mgFiber: 3gSugar: 2gVitamin A: 4029IUVitamin C: 25mgCalcium: 58mgIron: 2mg
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