--- title: "Saag Aloo" description: "Indian spinach and potato curry, served with Rogan josh and Indian bread or rice." url: "https://briansunter.com/recipes/saag-aloo" --- # Saag Aloo Indian spinach and potato curry, served with Rogan josh and Indian bread or rice. 43 min 5 servings main indian vegetarian curry spinach potatoes Scale Units ## Ingredients - 275 ml water - 550 g frozen leaf spinach - 220 g onions - 5 tbsp vegetable oil - 1 pinch ground asafoetida - 2 tsp black mustard seeds - 2 garlic cloves - 500 g waxy potatoes - 0.25-0.5 tsp cayenne pepper - \- spinach - 1 tsp salt - 2 tbsp water ## Equipment - saucepan - colander ## Instructions ### Cook the Spinach 1 Bring the 275 ml water to the boil in a saucepan . Put in the 550 g frozen leaf spinach , cover and cook until just done. Drain in a colander and rinse under cold running water. Press out most of the liquid in the leaves and then chop them coarsely. ### Prepare the Aromatics 2 Cut the 110 g onions in half lengthways, then across into very fine slices. ### Fry and Simmer 3 Heat the 5 tbsp vegetable oil in a heavy saucepan over a medium flame. When hot, put in the 1 pinch ground asafoetida and then, a second later, the 2 tsp black mustard seeds . As soon as the mustard seeds begin to pop, put in the 110 g onions and 2 garlic cloves , peeled and finely chopped. Stir and fry for 2 minutes . Note Asafoetida is optional but adds authentic flavor. 4 Put in the 500 g waxy potatoes , peeled and cut roughly into 2-2.5cm cubes, and 0.25-0.5 tsp cayenne pepper . Stir and fry for 1 minute . Note Waxy potatoes hold their shape better than floury varieties. 5 Now put in the spinach , 1 tsp salt and 2 tbsp water . Bring to the boil. Cover tightly, reduce the heat to very low and cook gently for 40 minutes or until the potatoes are tender. Stir a few times during the cooking period and make sure that there is always a little liquid in the pot. View Cooklang Source recipe.cook ``` --- title: Saag Aloo description: "Indian spinach and potato curry, served with Rogan josh and Indian bread or rice." servings: 5 time: 60 minutes tags: [indian, vegetarian, curry, spinach, potatoes, main] cuisine: Indian difficulty: easy rating: 4.5 --- == Cook the Spinach == Bring the @water{275%ml} to the boil in a #saucepan{}. Put in the @frozen leaf spinach{550%g}, cover and cook until just done. Drain in a #colander{} and rinse under cold running water. Press out most of the liquid in the leaves and then chop them coarsely. == Prepare the Aromatics == Cut the @onions{110%g} in half lengthways, then across into very fine slices. == Fry and Simmer == Heat the @vegetable oil{5%tbsp} in a heavy #saucepan{} over a medium flame. When hot, put in the @ground asafoetida{1%pinch} and then, a second later, the @black mustard seeds{2%tsp}. As soon as the mustard seeds begin to pop, put in the @onions{110%g} and @garlic cloves{2}, peeled and finely chopped. Stir and fry for ~{2%minutes}. > Asafoetida is optional but adds authentic flavor. Put in the @waxy potatoes{500%g}, peeled and cut roughly into 2-2.5cm cubes, and @cayenne pepper{0.25-0.5%tsp}. Stir and fry for ~{1%minute}. > Waxy potatoes hold their shape better than floury varieties. Now put in the @spinach{}, @salt{1%tsp} and @water{2%tbsp}. Bring to the boil. Cover tightly, reduce the heat to very low and cook gently for ~{40%minutes} or until the potatoes are tender. Stir a few times during the cooking period and make sure that there is always a little liquid in the pot. ```