Sag Aloo Recipe

Par-cook potatoes

Place the peeled, cubed potatoes in a saucepan and cover with 1 inch of water. Bring to a boil, reduce to a simmer and cook until just fork-tender, about 8–10 minutes. Drain and set aside.

Blanch and chop spinach

Bring 2 cups of water to a boil in a large wide pot. Add the packed spinach in batches, blanch for 1 minute until wilted, then drain into a colander. Immediately transfer to ice water (or under cold running water) to stop cooking. Drain very well and squeeze out excess water. Roughly chop the spinach and set aside. (Alternatively, you can use frozen chopped spinach—thaw and squeeze dry.)

Heat the oil (or ghee) in a large skillet or sauté pan over medium heat. When hot, add cumin seeds and let them sizzle for about 20–30 seconds until aromatic.

Add the finely chopped onion and cook, stirring occasionally, until soft and golden, about 6–8 minutes.

Stir in the minced garlic, grated ginger and chopped green chili (if using). Cook for 1–2 minutes until raw aroma dissipates.

Add the chopped tomato (if using) and cook until it breaks down and oil begins to separate from the mixture, about 4–5 minutes. If you skip tomato, proceed to the next step.

Stir in ground coriander, turmeric, red chili powder and salt. Cook the spices for 1 minute to bloom their flavors.

Add the par-cooked potatoes to the spice-onion mixture, tossing gently to coat. Cook together for 2–3 minutes so potatoes absorb flavors.

Add the chopped spinach and the remaining 1 cup of water (from the liquid listed) to the pan. Stir to combine, reduce heat to low, cover and simmer for 5–7 minutes so the flavors meld and the potatoes finish cooking.

Uncover and, using the back of a spoon or a spatula, lightly mash about one-third of the potato-spinach mixture to create a creamier texture while leaving some potato chunks intact.

Sprinkle garam masala and black pepper over the mixture, stir, and cook another 1–2 minutes. Taste and adjust salt or chili as needed.

Remove from heat and stir in the lemon juice and half of the chopped cilantro. This brightens the dish.

Transfer to a serving bowl, garnish with the remaining cilantro, and serve hot with naan, roti, or steamed rice.