Saag Aloo Recipe

Par-cook potatoes

Place halved potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 8–10 minutes until tender but not falling apart. Drain and set aside.

Alternatively, roast: toss par-cooked potatoes with 1 tbs oil, salt and roast at 220°C (425°F) for 15–20 minutes until golden. Set aside.

In a large pan or kadai, heat 1 tbs oil over medium-high heat. Add half the chopped spinach and a splash (2–3 tbs) of water, cover and wilt 1–2 minutes. Add remaining spinach, cover and cook 2–3 minutes until fully wilted. Remove from heat and let cool slightly, then roughly chop or pulse in a food processor 2–3 quick pulses to break down but leave some texture. Set aside.

In the same large pan, heat remaining 2 tbs oil over medium heat. Add cumin seeds and let sizzle 20–30 seconds until fragrant.

Add finely chopped onion and a pinch of salt. Sauté 6–8 minutes until onions are soft and golden, stirring frequently.

Add minced garlic, grated ginger and chopped green chili. Cook 1–2 minutes until raw aroma fades but not browned.

Stir in ground turmeric, ground coriander and red chili powder (if using). Cook spices 30–45 seconds to bloom their flavors.

Add the par-cooked (or roasted) potatoes to the pan. Toss to coat with the spiced onion mixture and brown for 2–3 minutes, gently crushing a few pieces with the back of a spoon for creaminess.

Pour in the chopped/wilted spinach and 120 ml (1/2 cup) water. Stir to combine, reduce heat to low, cover and simmer 6–8 minutes so potatoes finish cooking and flavors meld. Stir occasionally to prevent sticking.

Taste and adjust salt. Sprinkle garam masala and gently fold it through. Add lemon juice and butter (if using), stirring until butter melts and distributes.

Cook uncovered 1–2 minutes more to desired consistency. If mixture is too dry, add a splash of water; if too wet, simmer briefly to reduce.

Turn off heat. Garnish with chopped cilantro and an extra drizzle of oil or a small pat of butter if desired. Serve hot.