Warm up your table with this wholesome saag aloo recipe, a comforting blend of tender potatoes and nutrient-packed spinach, spiced just right for a quick vegan dinner. Love curry-style dishes? You’ll also enjoy our Dairy‑Free Mango Coconut Smoothie for a plant-based feast. This classic Indian side has endless variations—from dry to saucier versions—so feel free to tweak it to your taste. For deeper insight into its healthy, veggie-rich roots, check out this guide on leafy green curries from Olive & Mango.
🌿 Saag Aloo Recipe
Ingredients:
- 2 medium potatoes (peeled & diced)
- 200g fresh spinach (or 1 cup frozen spinach)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- 1 small tomato (chopped)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- 1 tbsp oil
- Salt to taste
- 1/4 cup water
Instructions:
- Heat oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
- Add the onion and sauté until soft. Then, add garlic and ginger, and cook until fragrant.
- Stir in the chopped tomato and cook until soft.
- Add coriander, turmeric, garam masala, chili powder, and salt. Stir well.
- Add the diced potatoes and mix until coated with spices. Pour in water, cover, and cook for 10-15 minutes, stirring occasionally.
- Once the potatoes are tender, add the spinach and cook until wilted (or until frozen spinach is heated through).
- Stir everything together, adjust seasoning, and serve hot!
✨ Serving Suggestions: Enjoy with naan, basmati rice, or as a side to a larger Indian meal! 🍛💚
