Saag Aloo (Indian Spinach and Potato Curry)
Garam masala is a fragrant mixture of cumin, coriander, cardamom, and other spices.
Serves: 4Hands-on: 5 minutesTotal: 20 minutesDifficulty: Medium
- 1 Tbsp. minced ginger
- ½ Tbsp. minced garlic
- 1 jalapeño pepper, seeded and diced
- 1 tsp. garam masala, divided
- ¼ cup vegetable stock
- ½ cup vegetable oil
- 1 large Russet potato, peeled and cubed
- ½ cup diced white onions
- 1 bag (16 oz.) frozen spinach, thawed, drained, and chopped
- 1 Tbsp. water
- ¼ tsp. cayenne
- ½ tsp. kosher salt
- 2 Tbsp. plain low-fat yogurt
- In a blender, purée the ginger, garlic, jalapeño, ½ teaspoon garam masala, and vegetable stock. Set aside.
- Heat the oil in a wok over medium-high heat. Fry the potato cubes for 2 minutes or until golden brown. Remove to a paper-towel-lined plate.
- Lower the heat to medium and carefully discard all but 1 tablespoon oil from the wok. Add the onions and cook for 2 minutes until browned. Stir in the remaining ½ teaspoon garam masala and allow the spice to toast for 30 seconds.
- Add the spinach with water and allow 1–2 minutes for the leaves to wilt.
- Stir in the puréed ginger-garlic mixture and reduce heat to medium low. Cook, stirring often, for about 5–6 minutes until the spinach has broken down and melded into the liquids.
- Stir in the cayenne, salt, and yogurt. Add fried potatoes to the spinach and cover. Simmer for 2–3 minutes to allow the flavors to marry. Serve warm.