Saag Aloo Recipe

Prepare potatoes

Peel (optional) and cut the potatoes into 1/2- to 3/4-inch cubes. Rinse briefly to remove surface starch and set aside.

Cook potatoes

Heat 1 tablespoon of oil or ghee in a large wide skillet over medium-high heat. Add the potato cubes in a single layer, season with 1/2 tsp salt, and sauté, stirring occasionally, until they are golden and fork-tender, about 12–15 minutes. Remove potatoes to a plate and set aside.

Blanch or wilt spinach

Meanwhile, bring a pot of water to a boil. Add the spinach and blanch for 30–60 seconds until wilted. Drain and immediately transfer to ice water to retain color. Squeeze out excess water and roughly chop the spinach. (If using baby spinach, you can skip blanching and roughly chop raw.)

Prep aromatics

Finely chop the onion. Mince the garlic and finely grate or mince the ginger.

In the same skillet, heat the remaining 2 tablespoons oil or ghee over medium heat. Add the cumin seeds and mustard seeds (if using). When the seeds begin to sputter (about 20–30 seconds), add the pinch of asafoetida if using.

Add the chopped onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic and grated ginger and cook for 1 minute until fragrant, taking care not to burn the garlic.

Stir in ground turmeric, ground coriander, red chili powder, and 1 tsp salt. Cook the spices with the aromatics for 30–45 seconds to bloom their flavors.

Add the chopped spinach to the skillet and stir to combine with the spiced onion mixture. Cook for 2–3 minutes until spinach starts to wilt and release moisture.

Return the cooked potatoes to the pan. Pour in up to 1/2 cup of the water to help combine and create a slightly saucy consistency. Stir gently to coat potatoes with the spiced spinach mixture. Cook together for 4–5 minutes so flavors meld. Add more water if you prefer a looser texture, up to the 1 cup listed.

Sprinkle garam masala over the mixture and gently fold in. Taste and adjust salt and red chili to preference.

Finish with lemon juice and stir. If desired, mash about a quarter of the potato pieces against the side of the pan to slightly thicken the mixture and create a creamier texture.

Transfer Saag Aloo to a serving dish. Garnish with chopped cilantro and sliced green chili if using.

Serve hot with steamed basmati rice, roti, or naan.