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Nutrition Facts
Serving Size 1 (338g) Recipe makes 4 servings
Calories 184
Calories from Fat 6		(3%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 91mg		3%
Potassium 1408mg		40%
Total Carbohydrate 40.3g		13%
	Dietary Fiber 6.9g	27%
	Sugars 3.5g
Protein 7.0g		14%
detailed view... how is this calculated?

Saag Aloo

Recipe #156900 | 40 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sackville
Feb 21, 2006

A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry.

SERVES 4 (change servings and units)

Ingredients

1 large onion, chopped
2 large potatoes, cubed
400 g spinach or chard leaves, stalks removed, roughly chopped
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic clove, coarsley chopped
1/4 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon garam masala
olive oil
butter
salt

Directions

1
Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
2
Add the onion and fry until it too starts to brown.
3
Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
4
Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
5
Add the spinach or chard and cook until it collapses over the potato.
6
Salt to taste.

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Featured Reviews for This Recipe

From: Rachel Nix

On Jul 18, 2009

pretty good recipe. i agree it was a little bland so we added more garam masala and some black pepper. thanks!

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From: lornesausage

On Jun 14, 2009

Great recipe. I found I had to double the spices and add curry powder to get it to my taste. I added in about 6 tablespoons of yogurt when it had about 5 mins of cooking time left. Also added in fresh corriander at the end. Thanks for the recipe!

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From: Chef #1101248

On Dec 29, 2008

Great recipe but i agree maybe i should have par boiled the potatoes first.

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From: stingo

On May 22, 2007

I had some spinach I needed to use up so figured I'd give this recipe a try. Absolutely delicious - the natural flavors of the potato and spinach play off well against each other as well as the subtle spice combination. It's really nice when you have one of the cumin seeds that just bursts that flavor across your tastebuds. Since I use a non-stick pan I used as little oil as possible. The only drawback was that it turned out I needed more spinach (!) but with better planning I can see this making a place for itself in my regular cooking rotation. Highly recommended.

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