Saag Aloo

Servings: 4 · Prep: 10 min · Cook: 39 min · Total: 49 min

Ingredients

• 16 ounces spinach
• 1 lb Yukon Gold potatoes
• 14 1/2 ounces tomatoes
• 8 ounces yellow onion
• 1 tablespoon jarred minced garlic
• 1 tablespoon jarred ginger paste
• 2 tablespoons canola oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne
• 1 teaspoon fine sea salt

Equipment

Measuring Spoons; Cutting Board; Chef’s knife; Wooden spoon; Large Dutch oven; Lid; measuring spoons; cutting board; chef’s knife; wooden spoon; large dutch oven; lid

Steps

1. Prep potatoes and seasonings. Scrub and cut the potatoes into 3/4-inch cubes; measure the spices and keep the frozen spinach, undrained tomatoes, onion, garlic, and ginger by the stove.
   • 1 pound potato — cut into 3/4-inch cubes
   • 1 1/2 teaspoons cumin
   • 1 1/2 teaspoons coriander
   • 1/2 teaspoon turmeric
   • 1/4 teaspoon cayenne pepper
   • 16 ounces spinach
   • 14 1/2 ounces tomatoes — undrained
   • 8 ounces yellow onion — diced
   • 1 tablespoon garlic — minced
   • 1 tablespoon ginger

   Keep fingers curled away from the chef’s knife while cutting the potatoes.

   Wash hands after measuring cayenne, and keep it away from eyes.

2. Sauté onion. Heat the canola oil in the Dutch oven over medium heat. Add the onion and 1/2 tsp salt; cook, stirring often, until soft and lightly golden, 6 to 8 minutes.
   • 2 tablespoons canola oil
   • 8 ounces yellow onion — diced
   • 1/2 teaspoon salt

   Use caution when adding onion to hot oil to avoid splatter.

3. Bloom aromatics and spices. Stir in the garlic and ginger; cook until fragrant, about 30 seconds. Add the cumin, coriander, turmeric, and cayenne; stir constantly until the spices darken slightly, about 30 seconds.
   • 1 tablespoon garlic — minced
   • 1 tablespoon ginger
   • 1 1/2 teaspoons cumin
   • 1 1/2 teaspoons coriander
   • 1/2 teaspoon turmeric
   • 1/4 teaspoon cayenne pepper
4. Start the curry base. Add the potatoes, undrained tomatoes, and remaining 1/2 tsp salt; scrape up the tomato juices and bring to a steady simmer, 2 to 3 minutes.
   • 1 pound potato — cut into 3/4-inch cubes
   • 14 1/2 ounces tomatoes — undrained
   • 1/2 teaspoon salt
5. Simmer spinach and potatoes. Add the frozen spinach in chunks. Cover and reduce the heat to medium-low; cook, stirring every 5 minutes, until the spinach melts into the sauce and the potatoes are fork-tender, 18 to 22 minutes.
   • 16 ounces spinach

   Lift the lid away from your face when stirring to avoid hot steam burns.

6. Thicken the curry. Uncover the pot; mash a few potato cubes against the side of the pot and simmer until thick and saucy, 3 to 5 minutes.

   Lift the lid away from your face to avoid hot steam burns.

7. Taste and serve. Taste the saag aloo and serve hot once the spinach is silky and the potatoes are fully tender.

https://plumtally.com/recipes/saag-aloo-rl7eanear5zi