Saag Aloo
Softened potatoes coated in a spinach and fenugreek onion masala; this traditional Indian curry is packed with flavour. Suitable for all diets from vegan, dairy-free, and gluten-free this curry is bound to impress everyone.
Ingredients
- 500 g Potatoes Peeled and chopped
- 400 g Spinach Chopped
- 200 g Fenugreek Fresh, chopped
- 1 Onion Finely chopped
- 3 cloves Garlic Minced
- 1 tbsp Ginger Paste
- 2 Green Chillies Finely chopped
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/2 tsp Chilli Powder
- 2 tbsp Vegetable Oil
- Salt To taste
Instructions
- In a large pan or wok over medium heat, heat the oil. Add the cumin seeds and fry for a few seconds until they sizzle.
- Add the chopped onion, garlic, ginger paste, and green chillies. Cook for 5-7 minutes until the onions turn translucent and the mixture is fragrant.
- Add the diced potatoes to the pan and stir well to coat them with the onion mixture. Fry for 5 minutes, stirring occasionally.
- Mix in the coriander powder, turmeric powder, garam masala, chilli powder, and salt to taste. Cook for 2-3 minutes.
- Stir in the chopped fenugreek leaves and spinach. Cook for 15-20 minutes or until the potatoes are cooked through.
- Serve hot with naan bread or rice.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 232kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 170mgPotassium: 1161mgFiber: 7gSugar: 3gVitamin A: 9387IUVitamin C: 58mgCalcium: 134mgIron: 5mg
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