Are you craving a mouthwatering vegetarian dish that's bursting with flavor and incredibly simple to make? Look no further than Easy Saag Aloo, the ultimate comfort food that will transport your taste buds straight to the vibrant streets of India! This classic recipe combines tender potatoes and nutritious spinach with aromatic spices, creating a dish so irresistible that it'll become an instant favorite in your kitchen. Whether you're a seasoned cook or a curious beginner, this recipe promises to deliver maximum taste with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large potatoes, cubed
- 4 cups spinach, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
Instructions
- Wash and peel the potatoes, then cut them into roughly 1-inch cubed pieces. Ensure the cubes are relatively uniform in size to ensure even cooking.
- Thoroughly wash the spinach leaves and chop them finely. If using frozen spinach, thaw and drain excess water completely.
- Heat oil in a large skillet or kadai over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they become fragrant and start to pop.
- Add chopped onions to the skillet and sauté until they turn translucent and light golden brown, approximately 4-5 minutes.
- Mince the garlic cloves and add them to the onions. Sauté for another 1-2 minutes until the garlic becomes aromatic but not burnt.
- Add the cubed potatoes to the skillet. Stir well to coat the potatoes with oil and spices. Cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Sprinkle garam masala and salt over the potatoes. Mix thoroughly to distribute the spices evenly.
- Add the chopped spinach to the skillet. Stir gently to combine with potatoes and allow the spinach to wilt and reduce in volume.
- Cover the skillet and cook on low-medium heat for 10-12 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Check potato tenderness by piercing with a fork. The potatoes should be soft but not mushy, and the spinach should be completely wilted.
- Remove from heat and let the dish rest for 2-3 minutes to allow flavors to meld together.
- Serve hot as a side dish with rice, roti, or naan bread. Optionally, garnish with fresh cilantro leaves.
Tips
- Choose the right potatoes: Use starchy varieties like Russet or Yukon Gold that hold their shape while cooking.
- Prepare ingredients in advance: Chop potatoes and spinach beforehand to make cooking smoother and faster.
- Control your heat: Medium heat is key to preventing burning and ensuring even cooking of potatoes and spices.
- Fresh vs. Frozen spinach: While fresh spinach is ideal, frozen works well too - just ensure it's completely thawed and well-drained.
- Spice adjustment: Feel free to customize the garam masala and salt to suit your taste preferences.
- Don't overcook: Keep an eye on the potatoes to maintain their texture - they should be tender but not mushy.
- Serving suggestion: Pair with warm naan bread or fluffy basmati rice for a complete meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
