PlumTally
Saag Aloo

Recipe combo

Saag Aloo

A vegan North Indian spinach-and-potato curry made with frozen chopped spinach, potatoes, canned diced tomatoes, onion, garlic, and ginger.

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Recipe details

Cuisine
North Indian
Servings
4
Total time
49 min
Prep
10 min
Cook
39 min
Difficulty
medium

Ingredients

  • 16 Ounce Frozen chopped spinach - 16 ounces, Measure 16 ounces from frozen chopped spinach packages
  • 1 Pound Yukon Gold potatoes - 1 (lb), Scrubbed and cut into 3/4-inch cubes in the instructions.
  • 14.5 Ounce Canned diced tomatoes, undrained - 14.5 ounces, Use one 14.5-ounce can with its juices
  • 8 Ounce Packaged diced yellow onion - 8 ounces, Use one 8-ounce package of prepared diced yellow onion
  • 1 Tablespoon jarred minced garlic - 1 (Tbsp), minced
  • 1 Tablespoon jarred ginger paste - 1 (Tbsp)
  • 2 Tablespoon canola oil - 2 (Tbsp)
  • 1.5 Teaspoon ground cumin - 1 1/2 (tsp)
  • 1.5 Teaspoon ground coriander - 1 1/2 (tsp)
  • 0.5 Teaspoon ground turmeric - 1/2 (tsp)
  • 0.25 Teaspoon ground cayenne - 1/4 (tsp)
  • 1 Teaspoon fine sea salt - 1 (tsp), Used in two additions: 1/2 teaspoon with onion and the remaining 1/2 teaspoon with potatoes and tomatoes.

Instructions

  1. Prep potatoes and seasonings

    1. *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.

  2. Sauté onion

    2. 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.

  3. Bloom aromatics and spices

    3. 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.

  4. Start the curry base

    4. 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.

  5. Simmer spinach and potatoes

    5. 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.

  6. Thicken the curry

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

  7. Taste and serve

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