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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat4g
Saturated Fat1g
Cholesterol0mg
Sodium450mg
Total Carbohydrate26g
Dietary Fiber7g
Sugars3g
Protein7g