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Aloo Saag

Yields1 Serving

 2 tbsp butter
 2 tbsp vegetable oil
 1 lb russet potatoes
 1 cup yellow onion, diced
 1 ½ tsp fresh jalapeno pepper, minced
 ½ tsp ground turmeric
 ½ tsp ground cumin
 ½ tsp garam masala
 ½ tsp salt
 2 tsp ground coriander
 2 tbsp lemon juice
 3 tbsp water
 12 oz fresh spinach, roughly chopped
1

In a medium-sized pot, bring 2 quarts of salted water to a boil. Peel and cut the potatoes into bite-sized chunks, add them to the boiling water and cook for about 7 minutes. Remove them from the heat, drain, and set aside.

2

Heat the butter and oil in a large skillet over medium-high heat. Fry the parboiled potatoes for about 8-12 minutes they begin to brown; remove them from the pan and set aside. Turn down the heat; add the onions and pepper and saute for a few minutes until limp. Add the spices and saute for 2 minutes, then add the lemon juice and water and simmer for a few minutes more. Add the spinach and cook, stirring frequently, until the spinach is fully wilted. Add the potatoes to the skillet and mix well. Serve hot.

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