Saag Aloo

Method

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1. Boil the potatoes in salted water for 6 minutes, until just tender at the edges. Drain and let them steam-dry for a few minutes.

   Mark done Start 6 min timer

2. Heat the oil in a large deep pan over medium-high heat and add the cumin seeds. When they sizzle, add the onion and cook 6 minutes until golden.

   Mark done

3. Add the garlic, ginger and green chilli for 1 minute, then the turmeric, coriander and chilli powder for 30 seconds.

   Mark done Start 1 min timer

4. Add the potatoes and salt and cook 5 minutes, turning, until browned in places.

   Mark done

5. Add the spinach in handfuls, turning it into the potatoes until it wilts, about 3 minutes.

   Mark done Start 3 min timer

6. Stir in the garam masala and lemon juice and cook 1 minute more.

   Mark done

7. Serve hot.

   Mark done

Chef’s Tips

• Parboil the potatoes so they brown instead of stewing.
• Add the spinach last so it keeps its colour.
• Finish with lemon. It lifts the whole dish.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chapatis
• Dal
• Chicken bhuna

Storage & Reheating

Refrigerate up to 3 days and reheat in a pan. Freeze for 2 months, though the potatoes soften.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.