49m$9.54Saag Aloo
A vegan North Indian spinach-and-potato curry made with frozen chopped spinach, potatoes, canned diced tomatoes, onion, garlic, and ginger.
- Cuisine
- North Indian
- Energy
- 250 calories per serving
- Protein
- 6.6 g per serving
- Carbs
- 36.5 g per serving
- Fat
- 7.7 g per serving
- Sodium
- 1021 mg per serving
Shopping options
Yukon Gold potatoes
1 Pound
Private Selection® Petite Gold Gourmet Potatoes
33%
jarred ginger paste
1 Tablespoon
Spice World Minced Ginger 10 oz
5%
ground coriander
1.5 Teaspoon
Private Selection® Ground Coriander Seed Shaker
8%
canola oil
2 Tablespoon
Kroger® Pure Canola Oil
3%
ground cumin
1.5 Teaspoon
Kroger® Ground Cumin Shaker
7%
ground cayenne
0.25 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
fine sea salt
1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
ground turmeric
0.5 Teaspoon
Kroger® Ground Turmeric Shaker
7%
Packaged diced yellow onion
8 Ounce
Diced Yellow Onions Fresh Cut In Store Daily
100%
jarred minced garlic
1 Tablespoon
Spice World Minced Garlic 4.5 oz
7%
Frozen chopped spinach
16 Ounce
Kroger® Frozen Spinach Chopped
67%
Canned diced tomatoes, undrained
14.5 Ounce
Kroger Diced Tomatoes
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- spinach-16 ounces
- Yukon Gold potatoes-1 lb
- tomatoes-14.5 ounces
- yellow onion-8 ounces
- canola oil-2 Tbsp
- jarred minced garlic-1 Tbsp
- jarred ginger paste-1 Tbsp
- ground cumin-1.5 tsp
- ground coriander-1.5 tsp
- fine sea salt-1 tsp
- ground turmeric-0.5 tsp
- ground cayenne-0.25 tsp
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.
Keep fingers curled away from the chef’s knife while cutting the potatoes.
Wash hands after measuring cayenne, and keep it away from eyes.
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.
Use caution when adding onion to hot oil to avoid splatter.
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.
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.
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.
Lift the lid away from your face when stirring to avoid hot steam burns.
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.
Taste the saag aloo and serve hot once the spinach is silky and the potatoes are fully tender.
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